Origin of dish:
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Type of cooking:
No cooking needed
Preparation time: 10 minutes
Ingredients (for 6 people) :
-250g cooked beetroot dipped in vinegar (not pickled)Method: Chop the beetroot into small dice, set aside in a medium bowl.
-1 tin butterbeans (410g), drained & rinsed
-1 or 2 cloves garlic, crushed
-Small bunch fresh chives, finely chopped (reserve a few for garnish)
-3tbsp extra virgin olive oil
-sea salt & freshly ground black pepper
In a food processor blitz the butterbeans with the garlic, chives and olive oil. Season to taste with sea salt & freshly ground black pepper.
Transfer into the bowl with the beetroot and gently fold through to mix.
Spoon into a serving bowl, drizzle with a little extra olive oil and garnish with a few snipped chives.
Serve as a dip with pitta crisps, or part of a salad lunch spread.