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Beet & potato dip


Ingredients for the dip: beet juice, lacto-fermented, cold-pressed sunflower oil, boiled potato, black pepper, salt

2 RB Dressing 7

Place a piece of potato in the blender jug.

2 RB Dressing 1

Add 200 ml beet juice, milk-sour-fermented.

2 RB Dressing 4

Fill with 300 ml cold-pressed sunflower seed oil.

2 RB Dressing 2

Add 1 heaped teaspoon of rock salt.

2 RB Dressing 9

Season with black pepper.

2 RB Dressing 3

Blend until creamy and enjoy as a dip or salad dressing.