1 large beetroot, stems trimmed, washed
25g fresh breadcrumbs (made from day-old bread)
60ml Sacha Inchi Oil
1 garlic clove, finely chopped
2 Tbsp finely chopped fresh dill
1 Tbsp horseradish cream
Salt & freshly ground black pepper
Cook beetroot in a saucepan of boiling water for 1 hour or until tender. Set aside in cooking liquid for 30 minutes to cool. Drain, reserving 2 tablespoons of cooking liquid.
Peel beetroot (gloves recommended) and chop.
Place the beetroot, breadcrumbs, oil, garlic, dill, horseradish and reserved cooking liquid in a blender and blend until smooth.
Taste and season with salt and pepper