Beetroot, horseradish and crème fraîche dip
Serves 6
Easy
Total time:
This vibrant red party dip really packs a punch from earthy beets and fiery horseradish. You can put this together in a flash, all it needs is a quick whizz in a food processor.
Skip to ingredients
- 250g cooked beetrootroughly chopped (look for vac-packed rather than pickled in vinegar)
- 2 tbsp hot horseradish sauce
- 100ml crème fraîche
Method
step 1
Put all the ingredients in a food processor, pulse until blended and season well. Spoon into a bowl and serve with breadsticks or pitta bread.