Beetroot Dip

Ingredients

• 300 g beetroot
• 100 g onions
• 0.25 tsp cumin seeds
• 2 tbsp white balsamic vinegar
• 4 tbsp olive oil
• Salt
• pepper (ground)
• 1 tsp freshly grated horseradish
• chives (for garnish)

Instructions

1. 1.

   Wash the beetroot and cook in plenty of salted water for 30-40 minutes until tender, depending on size. Drain and peel with a knife, then grate finely. Peel the onion and dice very finely.

2. 2.

   Crush the cumin seeds in a mortar. Mix the grated beetroot with the onion, cumin, balsamic vinegar, and olive oil; season with salt and pepper. Serve in small bowls, stirring in horseradish to taste or garnishing with chives.