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
I tried this last night with friends over from some of my home brew. It was light and delicious! Thanks!
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Hey Baja!
Thanks soo much for trying my recipe and I’m soo happy you liked it! 🙂
Good times!
Karina
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