Beetroot flavour and rich colour for sauces, dough and vegetable dishes.

Pairings: Lemon, tahini, walnuts and cocoa.

How to use:

• Hummus: add gradually while blending chickpeas with tahini and lemon.
• Sauce: combine with cashew cream or plant-based yoghurt for colour and vegetable flavour.
• Dough: add to pancake, cracker or homemade pasta dough following a recipe.
• Vegetable soup: stir a small amount into a creamy soup and heat through.
• Dessert: use a small amount to colour cream or batter, allowing for its beetroot flavour.

Tip: Test a small amount of the base first: beetroot adds its own flavour, and colour depends on the recipe and heating.

Ingredients: 100% dried ground beetroot.

Nutrition per 100 g:
Protein: 9 g.
Fat: 0.6 g.
Carbohydrates: 56 g.
Energy: 257 kcal / 1075.29 kJ.