How many dips can one blog have?
Well regular readers will know I just can’t resist a good chunk of bread and a dip for lunch. An easy, tasty, portable lunch. And perfect for al fresco dining, which I’ve been doing a lot of recently.
Not much to this one as usual – just blend it all up 🙂
5 beetroots, peeled and halved
splash olive oil
juice of one lemon
1 tablespoon crème fraiche
salt and pepper
1. Roast the beetroot and oil in a 180 degree oven for around 30 minutes, or until soft.
2. Blend it all up with the other ingredients! Serve with a basil garnish, if you like!