Beetroot And Roasted Almond Dip

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Great British Chefs
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500 g Beetroot - Boiled/ Roasted with Rosemary

50 g Almonds

25 g Mixed Seeds

125 ml Olive Oil

2 cloves Garlic

1/2 lemon (juice) and half zest

1/2 Clementine (Juice)

1 tsp Balsamic Vinegar

1/2 tsp Honey

10 g Coriander

1/2 tsp Salt

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