If you like beetroots and coriander, you will LOVE this dip. It is perfect as an in between meal by itself, on crackers, as a vegetable dip or as a side dish with main meals.
Here is the recipe:
250 gr cooked beetroots
2 crushed garlic cloves
1 bunch of coriander/cilantro
1 small bunch of parsley
50 gr walnuts
3 tsp olive oil
2 tsp red wine vinegar (or apple cider)
1-2 tbsp. finely grated horseradish (optional, but gives the dip a kick)
Salt and pepper to taste
Chop roughly the cooked beetroots, parsley and coriander and place in a food processor along with the crushed garlic and walnuts. Whizz together to a paste. Stir in by hand the olive oil, red wine vinegar, horseradish, salt and pepper and ENJOY!
