- 500 g cooked beetroot
- 2 tbsp Almo crème
- 1 tbsp apple cider vinegar
- Tsp sea salt
Blend all ingredients for 2-3 minutes. It’s as simple as that!
Spread on a delicious slice of gluten free toast, slice some avocado, sprinkle some pumpkin seeds, finely chopped red onion and micro herbs.