Beetroot Dip with Sacha Inchi Oil

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

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