Beetroot, horseradish and dill dip

Allergen – contains gluten.
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a bowl of beetroot, horseradish and dill dip next to a whole beetroot
g NF Nut free EF Egg free DF Dairy free Snack
Ingredients
Serves
people

This recipe was developed by chefs at Western District Health Service.

Method
  1. Cook beetroot in boiling water for approx. 1 hour or until tender. Leave to cool in the cooking liquid.
  2. Peel the beetroot and chop roughly, reserve a little of the cooking liquid.
  3. Put the beetroot, breadcrumbs, oil, garlic, dill, horseradish in a blender and puree, adding some of the reserved cooking liquid to form the correct consistency. Season with pepper.




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