The vegan recipe for Beetroot and Tomato Dipping Sauce:
servings – 2 1/2 cups sauce
- 125 g beetroot (peel and cut into chunks)
- 2 tomatoes (cut into chunks)
- 1 1/2 cups water
- 1 tbsp sugar
- Place all the ingredients in a blender and pulse until smooth.
- Transfer the puree into a pot and cook for about 10 minutes.
- Add sugar and stir well.