Although this dip takes a lot of preparation it is definitely worth it; it is an excellent way of using up beetroot and stale bread.
You boil the beetroot first so that it goes nice and soft.
Then you give it a whizz in the food processor.
The roasted walnuts give it an amazing texture; almost crunchy.
It keeps for about a week in the fridge if you loosen it up with a bit of oil now and again.
Unfortunately we can't take this in our pack-ups anymore because it is too messy in the tiffin boxes we are using this year!
I thought I would share some pictures of our PET pigs, they are now four and a half years old.
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