Vickys Beetroot Dip, Gluten, Dairy, Egg & Soy-Free

• 1 large beet
• 1 medium carrot, grated
• 2 tbsp red wine vinegar
• 1 tbsp gluten-free breadcrumbs
• 4 tbsp walnuts
• 1 clove peeled garlic
• 6 tbsp olive oil
• 1 salt to taste

1. Wash the beet and cut the stalk down to around an inch long keeping the root and skin on also.
2. Bring a pan of water to the boil then add the beet and simmer for 35 - 40 minutes until tender.
3. Let cool then cut off the stalk and root & peel off the skin
4. Chop the beet roughly and add it to a blender with the rest of the ingredients.
5. Pulse so mostly smooth and add salt to taste
6. Cover and chill for an hour before serving to allow the flavours to combine
7. Serve with breadsticks, crackers etc or as a sandwich condiment

beet, carrot, red wine vinegar, breadcrumbs, walnuts, garlic, olive oil, salt

Taken from cookpad.com/us/recipes/368950-vickys-beetroot-dip-gluten-dairy-egg-soy-free (may not work)