Its also my new blog header to celebrate ten years of blogging.
I just haven't got round to sharing it on my blog for various reasons, but mostly being busy at work. So here it is finally.
Its very pleasing to the eye with the rainbow purple carrot crudites, posh word for raw veg for dipping.
This was a really easy recipe to make as it also required no cooking.
Ingredients 160g cooked beetroot (not in vinegar)
40g cream cheese
50g feta cheese
2 teaspoons horseradish
10g hazelnuts, roughly chopped
Some fresh dill or parsley, minced
Salt and pepper to taste
Crudites to serve
In a food processor, add beetroot, cream cheese, feta and horseradish.
Season with salt and pepper.
Carefully spoon into small cups.
Scatter over the chopped hazelnuts and fresh herbs.
Serve with crudites.
Adapted from The No Cook Cookbook by Sharon Hearne-Smith