Beetroot, horseradish & crème fraîche dip
A quick and easy beetroot dip with a hot horseradish kick, perfect for summer entertaining
Difficulty and servings
Serves 6
Preparation and cooking times
5 minutes
Vegetarian
- 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.
90 kcalories, protein 1.4g, carbohydrate 5.3g, fat 7.1 g, saturated fat 4.3g, fibre 0.9g, salt 0.24 g
Recipe from olive magazine, July 2007.
http://www.bbcgoodfood.com/recipes/4524/
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Ingredients
- 250g cooked beetroot , roughly chopped (look for vac-packed rather than pickled in vinegar)
- 2 tbsp hot horseradish sauce
- 100ml crème fraîche
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Difficulty and servings
Serves 6
Preparation and cooking times
5 minutes
Vegetarian
Ingredients
- 250g cooked beetroot , roughly chopped (look for vac-packed rather than pickled in vinegar)
- 2 tbsp hot horseradish sauce
- 100ml crème fraîche
90 kcalories, protein 1.4g, carbohydrate 5.3g, fat 7.1 g, saturated fat 4.3g, fibre 0.9g, salt 0.24 g
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