Beetroot dip

by Ed Halmagyi


  • 1 x 450g can whole baby beetroot
  • 2 Tbsp apple sauce
  • ¼ cup mayonnaise
  • 1 Tbsp Tabasco sauce
  • 1 lime, juiced
  • salt flakes and freshly-milled black pepper


1 Place the beetroot and apple sauce in a blender and purée until smooth.
2 Add the mayonnaise, Tabasco and lime juice and pulse until combined. Season lightly with salt and pepper and store refrigerated under a thin layer of oil to preserve freshness.