Creamy Beetroot Dip


  • 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.