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Use this earthy spread as a dip for warm, grilled pita, add it to your burgers or even throw it into roast beef sandwiches.

Servings: 1 1/2 cups


350g roasted and peeled beets (buy about 500g raw)

2 teaspoon fresh horseradish

1 tablespoon balsamic vinegar

1 clove garlic

1 teaspoon fresh thyme leaves

8 fresh mint leaves

1 teaspoon sea salt

fresh ground pepper

3 tablespoons olive oil

2 tablespoons Greek yogurt or sour cream


Into a food processor add the beets, horseradish, balsamic vinegar, garlic, thyme leaves, mint leaves, sea salt and a few grinds fresh pepper.

Puree everything until its just slightly chunky. Add 2-3 tablespoons olive oil and pulse until combined.

Taste and adjust seasoning if needed.

For a creamier condiment, stir in in 2 tablespoons sour cream or Greek yogurt before serving.

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