2 large or 3 small beetroots, quartered and steamed until soft.
2 tbsp of olive oil
1 clove of garlic

Blend all ingredients. This is a small dip so simply double the amounts to make a larger one.  A great variation is to add a small can (270ml) of coconut cream...mmmm...mmmm!  We have had this pured over a salad as a lovely beetroot coconut dressing.




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