250 g beetroot, roughly chopped
zest of 1 orange
scant 1/2 (us) cup (100 ml) apple balsamic vinegar
4 tbsp olive oil
zest of 1 orange
scant 1/2 (us) cup (100 ml) apple balsamic vinegar
4 tbsp olive oil
method
1. Place the beetroot and orange zest in a food processor and blend for 5 seconds.
2. Add the apple balsamic and olive oil and blend for a further 5 seconds.
3. Keep in an airtight container in the fridge for up to one week.
2. Add the apple balsamic and olive oil and blend for a further 5 seconds.
3. Keep in an airtight container in the fridge for up to one week.
serving amount
serves: 6
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