Directions:
- 1.Rinse the beetroot, place in a pot cover with water and cook until soft (40 minutes – 1 hour depending on the size of the beetroot)
- 2.In the meantime, combine all the other ingredients (keep some of the dill separate to garnish) and mix well
- 3.When the beetroot is soft, drain the water and let cool. Peel and cut into wedges
- 4.Place in a bowl and drizzle with the cream cheese dressing
- 5.Garnish with the extra dill
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You'll need:
- 1 kg Fresh beetroot
- 150 g SUNERGY original cream cheese
- Juice of ½ lime or lemon
- 1 tsp coconut sugar
- 1/4 tsp salt (or to taste)
- 1 punnet fresh dill, finely chopped
- 2 tbsp olive oil