Beetroot and butter bean dip

Yields1 Serving

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

Blitz everything together and check for seasoning

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