Beetroot and butter bean dip

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April 14, 2015

Colourful food just makes it easier to be adored.


Blitz everything together and check for seasoning

Serve with some chopped chives and the remaining oil drizzled on top


200g cooked beetroot chopped into cubes

1 x Tin butterbeans drained

1-2 cloves garlic crushed

Small bunch chives chopped – save a few for garnish

1 tbsp red wine vinegar

3 tbsp extra virgin olive oil – save 1 to drizzle over when serving



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