Serve as a dip with pitta crisps, or part of a salad lunch spread.
|250g cooked beetroot dipped in vinegar (not pickled)|
|1 tin butterbeans (410g), drained & rinsed|
|1-2 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|
What to do:
- Chop the beetroot into small dice, set aside in a medium bowl.
- 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.