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!
– 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.
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!