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    Beetroot dip


    Source of Recipe


    Sebastian's primary school


    Recipe Introduction


    serves 6-8
    This is part of a series of very easy recipes the year 5,6,7s cooked (some were raw beginners)
    preparation time 15 minutes


    List of Ingredients


    • 1 x 425g tin whole beetroot, drained
    • 1 1/2 tbs greek yoghurt
    • 1 tbs balsamic vinegar
    • salt and pepper


    Instructions


    1. Place all ingredients in food processor and process until combined. Season to taste


    Final Comments


    Serve with lightly toaster bread, carrots, cucumber, celery, capsicum, snow peas, raw cauliflower or whatever you like.

    Can keep (covered) up to 7 days in the fridge and it will not discolour or go off

 

 

 


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