Beetroot dip

AUTHOR
Janie Gentry
DIFFICULTY
very easy
RATING
3 1
COOK TIME
10 mins
TOTAL TIME
10 mins

Ingredients

Servings: 4
  • 150 g pre-cooked vacuum-packed beetroot
  • 1 (approx. 200 g) Apples
  • 250 g Schmand
  • 7-10 Tbsp Salt
  • 7-10 Tbsp Pepper

Directions

  1. 1

    Cut the beetroot into fine cubes. Apple wash, peel, quarter, remove core and grate apple quarter.

  2. 2

    Mix sour cream, beetroot and apple, season with salt and pepper. Pour dip into a glass and add baguette.

Nutrition Facts

KCAL
190 kcal
CARBS
9 g
FATS
16 g
PROTEINS
2 g