Beetroot dip

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The beauty of having a fruit and vegetable box delivered each week is never knowing quite what we are going to be eating.

Even better is when your friend also has a box but doesn’t like something so willingly leaves you with a handful of fresh beetroot!

Shake isn’t the biggest beetroot fan and I didn’t really want to deal with the mess/stains with C so I selfishly ate them all myself :) Have to admit the colour also cheered me up on some miserable grey days this week.

Beetroot dip
serves 1 for lunch for 3 days (or one large bowl)

Beetroot, roasted (I had about 7 small)
3 tablespoons yoghurt (I used Greek)
2 tablespoons cream cheese
1 clove garlic, minced
Salt and pepper to taste

Add all to blender and process until you achieve the consistency you like.

Mine wasn’t completely smooth, but I liked the occassional chunk of beetroot.

Serve with crudités to dip or on toasted (sourdough) bread for a simple lunch.

Enjoy!

Bake
xoxo

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