Colourful food just makes it easier to be adored.
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
Seasoning
1
Blitz everything together and check for seasoning
2
Serve with some chopped chives and the remaining oil drizzled on top
CategoryDelicious dips, Vegan, Vegetarian
Ingredients
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
Seasoning
Directions
1
Blitz everything together and check for seasoning
2
Serve with some chopped chives and the remaining oil drizzled on top