Beetroot & parsley salad with skordalia

About the dish

A timeless classic, that we enjoy all year round! oven roasted beetroots in olive oil and parsley, on top of a fluffly garlic and potato dip! once you try this you cant stop! 

Serving size:450g

Ingredients

Beetroot, parsley, olive oil, lemon juice, red potatoes, white wine vinegar, salt, garlic.

How to prepare

Remove lid and microwave for 2-3 minutes. Once hot let it stand for a minute. Alternatively pour content into an oven proof dish and place in a preheated oven of 160 for 10-15 minutes until desired heat is achieved. Or enjoy this dish cold! 

Storage

Refrigerate as soon as possible. Best consumed within 4-5 days. This item's integrity allows itself to be frozen but this is not optimal.