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A dip I made tonight with an organic beetroot I bought at the farmers markets.

INGREDIENTS

  • 1 beetroot, peeled
  • 1 teaspoon white wine vinegar
  • 2 teaspoons lemon juice
  • 2 tablespoons olive oil
  • 1/2 teaspoon cayenne pepper (less if you don’t like spicy food)
  • pepper

METHOD

Parboil a peeled beetroot for 15 minutes in plain water. Remove and cool, then grate it coarsely. Place into a bowl for blending along with 1 teaspoon of white wine vinegar, 2 teaspoons of lemon juice, 1/2 teaspoon of cayenne pepper or garam masala, a pinch of salt, freshly ground pepper and a slug of olive oil. Blend everything together and serve with carrots, cucumber or celery sticks.

 
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