Peel and chop the beetroot. Place in a pan with enough water to cover and bring to the boil. Reduce heat and simmer for 10-15 minutes or until tender. Once cooked, strain and leave to cool.
Add all the ingredients (except dipping vegetables) and blitz together in a blender.
Chop the vegetables into long batons and serve with the dip on a small plate.
Notes
This dip can be added to bread as a sandwich filler or used as a topping for a baked potato. You can use and cut up any vegetables you have in the fridge. It also makes a great addition to a cheese platter — the bright colour looks really jazzy next to all the cheese and crackers!
Allergens
Milk, Sesame.
Storage
Keep in an airtight container in the refrigerator and use within 3 days.
Variation
Instead of crème fraîche you can also use sour cream — reduced-fat versions of either work well. Instead of fresh beetroot, you can use prepared vacuum-packed beetroot.
