Beetroot Dip

Beetroot Dip

This recipe is so easy to prepare and so delicious that you might find yourself preparing it often.

CAL P/SERVE
52
kJ P/SERVE
217
FAT P/SERVE
1.6g
CARBS P/SERVE
6.1g
PROTEIN P/SERVE
2.2g
SUGAR P/SERVE
5.9g
SODIUM P/SERVE
180g
FAT
%
2%
ENERGY RDI%
2.4%

Beet Root is a good source of vitamins and minerals, especially an easy to assimilate iron. It is suitable for anaemia, toning and rebuilding the liver, as well as beneficial for slimming and fat digestion.

Ingredients

  • 450g can beetroot diced
  • ½ cup low fat natural yoghurt
  • 1 tablespoons lemon
  • 1 tablespoon freshly chopped dill
  • 2-3 roasted garlic cloves (in oven for 15 mins)
  • 3 tablespoons tahini (optional)
  • Salt and pepper to taste

Method

  1.  Mix all the ingredients together, salt and pepper to taste.  For a smooth texture mix in a blender, for a rustic texture just combined in a bowl.

Nutrition Table

Servings: 8 Serving size:77g
Average Serve Average 100g
Energy 217 kJ 282 kJ
  52 Cal 67 Cal
Protein 2.2 g 2.9 g
Fat, total 1.6 g 2.1 g
- Saturated 0.2 g 0.3 g
Carbohydrate 6.1 g 7.9 g
- Sugars 5.9 g 7.7 g
Sodium 180 mg 234 mg

This recipe was developed by Sharrelle Haywood and the Food Photography is courtesy of Factory59. For permission to use this recipe on your website or blog, or have exclusive recipes developed for you, contact [email protected]

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