Name: Beetroot and roasted almond dip
Total time: 20 min
Ingredients: 500g of beetroot, boiled or roasted with rosemary; 50g of almonds; 25g of selection of seeds; 125ml of olive oil; 2 garlic cloves; 1/2 lemon, juice and half zest; 1/2 clementine, juice only; 1 tsp balsamic vinegar; 1/2 tsp honey; 10g of coriander; 1/2 tsp salt

Beetroot and roasted almond dip

by Tess Ward

Ingredients

Fruit & Vegetables

500g of beetroot, boiled or roasted with rosemary
2 garlic cloves
1/2 lemon, juice and half zest
1/2 clementine, juice only

Store Cupboard

50g of almonds
25g of selection of seeds
1/2 tsp honey
1/2 tsp salt

Oils & Vinegars

125ml of olive oil
1 tsp balsamic vinegar

Salad & Fresh Herbs

10g of coriander