Beetroot, Horseradish & Crème Fraîche Dip

Written by Olive Magazine on Tuesday, April 27, 2010 at 07:36AM
Filed in: Recipes
Comments: 0

Ingredients

  • 250g cooked beetroot , roughly chopped
  • 2 tbsp hot horseradish sauce
  • 100ml crème fraîche

Method
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.

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