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Beetroot dip recipe

Beetroot dip

Thyme, caraway & horseradish

Beetroot dip recipe

Super easy

serves 2

nutrition per serving

137.1

Calories

7%

9.4g

Fat

13%

6.1g

Saturates

31%

9.8g

Sugars

11%

0.2g

Salt

3%

3.5g

Protein

7%

11.1g

Carbs

4%

0.5g

Fibre

-

of an adult’s reference intake

Recipe From

Jamie Magazine

Jamie Magazine

By Laura Fyfe

Ingredients

4 vac-packed beetroot

3 sprigs of fresh thyme

1 teaspoon caraway seeds

3 tablespoons crème fraîche

1 tablespoon horseradish

rye bread

Method

  1. Pick the thyme leaves, then blitz all the ingredients in a food processor.
  2. Season to taste with sea salt and black pepper and serve with rye bread.

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