Beetroot Dip
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Ingredients
- 2 cooked beetroot
- ½ cup of quark
- 1 clove garlic, peeled and crushed
- 1/2 TBSP balsamic vinegar
- Salt and pepper to taste
Instructions
Combine all the ingredients in a food processor. Add salt and pepper to taste. Store for 2-3 days in the fridge. Best served with my homemade vegetable Chips!
