Condiment, wheat-free, gluten-free, dairy-free, paleo
Things don’t get much simpler than this. A quick, easy and delicious alternative to store-bought dips and condiments. I love having this as a dip with my homemade crackers or as a side to fish, poached eggs, bean patties or meat. Taste before you add the balsamic glaze – you might just find that the beetroot is sweet enough as is! Spiral brand do a nice balsamic glaze (balsamic vinegar and grape juice).
Ingredients
- 6 small beetroots, scrubbed, stalks removed, skin left on (~350g)
- 2 teaspoons balsamic glaze
Method
- Preheat the oven to 180°C.
- Wrap each beetroot individually in foil lined with baking paper.
- Bake for approximately one hour, or until cooked through.
- Remove beetroot from the oven and allow to cool. Roughly chop into chunks. Place in a mini food processor along with the balsamic glaze.
- Place in a glass jar and keep refrigerated for up to 5 days.