Beet & potato dip

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

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Place a piece of potato in the blender jug.

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

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Fill with 300 ml cold-pressed sunflower seed oil.

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Add 1 heaped teaspoon of rock salt.

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Season with black pepper.

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

By cytolabor