RECIPES
Beetroot and Horseradish Dip
5 minutes
Prep time
25 minutes
Cooking time
4 Servings
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INGREDIENTS

500g beetroot, peeled and cut into wedges

3 tablespoons yoghurt

1 tablespoon fresh grated horseradish, or to taste 2 teaspoons merlot vinegar

METHOD

  1. Place the beetroot in a solid steam tray and steam at 100° for 25 minutes, or until soft when cut with a knife.

  2. Once cooked, place the beetroot and the remaining ingredients in the bowl of a food processor or blender. Process until a smooth consistency and serve.

Note

  • Serve alongside celery and carrot sticks, as well as your favourite wafer cracker.
  • This dip will keep in an airtight container in the refrigerator for up to a week, so make on the

    weekend for tasty lunches all week long!

  • A great way to get some endurance boosting nitrates in your diet if you don’t enjoy drinking

    beetroot juice.

  • A perfect spread to use on sandwiches or wraps.

APPLIANCE / FUNCTION

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  • Pre-purchase demonstration

    Miele Experience

    Thursday 08th September 2016

    At 10:30 am - 12:00 pm

    Knoxfield

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    Free

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