Beetroot and Lavender Dip

Posted on
in Recipes, Dips & Pieces

Beetroot and Lavender Dip

Posted on
in Recipes, Dips & Pieces

Beetroot and Lavender dip is feminine and fragrant, looks dramatic and packs a nutrient punch. Serve alone with crackers or alongside some cheese – goats cheese, blues and cheddars go particularly well.

I like to use it also as a spread, topped with some sliced boiled egg, or cured or smoked salmon, trout and mackerel. You could stir it through some pasta with some toasted walnuts and green beans for a quick and colourful meal.

Beetroot and Lavender Dip

  • 2 large beetroot (approx 500g), boiled or roasted until soft
  • 1 tablespoon olive oil
  • 2 teaspoons red wine vinegar
  • 1 teaspoon lavender salt

Combine all ingredients in a food processor and blend until smooth. Adjust seasoning to taste.