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Vickys Beetroot Dip, Gluten, Dairy, Egg & Soy-free Recipe

Vickys Beetroot Dip, Gluten, Dairy, Egg & Soy-Free Recipe
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Cooking Time : 1 minutes
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Prepare the ingredients before making Vickys Beetroot Dip, Gluten, Dairy, Egg & Soy-Free in your home. Then, follow these steps below to serve Vickys Beetroot Dip, Gluten, Dairy, Egg & Soy-Free for your family or friends.

Ingredients: Vickys Beetroot Dip, Gluten, Dairy, Egg & Soy-Free

  • 1 large beet
  • 1 medium carrot, grated
  • 2 tbsp red wine vinegar
  • 1 tbsp gluten-free breadcrumbs
  • 4 tbsp walnuts
  • 1 clove peeled garlic
  • 6 tbsp olive oil
  • 1 salt to taste

How to Make Vickys Beetroot Dip, Gluten, Dairy, Egg & Soy-Free

If you have prepared the ingredients needed, now time to start cooking. There are 4 steps you must follow to make Vickys Beetroot Dip, Gluten, Dairy, Egg & Soy-Free in your home by yourself.

    Step 1
  • Wash the beet and cut the stalk down to around an inch long keeping the root and skin on also. Bring a pan of water to the boil then add the beet and simmer for 35 - 40 minutes until tender. Let cool then cut off the stalk and root & peel off the skin
  • Step 2
  • Chop the beet roughly and add it to a blender with the rest of the ingredients. Pulse so mostly smooth and add salt to taste
  • Step 3
  • Cover and chill for an hour before serving to allow the flavours to combine
  • Step 4
  • Serve with breadsticks, crackers etc or as a sandwich condiment
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