Take a Dip!

Karina’s Roast Beetroot Dip!

Do you have left-overs after making my Roast Beetroot Salad from yesterday? Well, here’s an inventive way to use this up! Try my delicious Roast Beetroot Dip!

Ingredients:

– Leftover Roast Beetroot Salad

– Juice of 1 Lemon

– 2 tablespoons of Light Sour Cream

– Assorted Vegetables to serve (e.g. Carrots, Celery, Cucumber and/or Capsicum)

N.B. The ingredients above are based on 50% of Karina’s original Roast Beetroot Salad (2 servings). Add or subtract the amount of lemon juice and sour cream according to the amount of salad left.

Method:

Place your Leftover Roast Beetroot Salad into a large bowl. Place 2 tablespoons of Light Sour Cream, along with your lemon juice, into the same bowl. Use a stick blender to blend all the ingredients together, until lovely and smooth.

N.B. If you don’t have a stick blender, just pour all your ingredients into your blender to blend.

Compiling the Beauty:

Rinse your vegetables under clean, running water. Slice all your vegetables, then arrange onto a serving platter. Pour your smooth Beetroot dip into your serving bowl, or onto your serving platter.

Serves a tribe as an appetizer!

Enjoy!

Karina x