Beetroot Dip Recipe

Beetroot Dip

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

  • 51
    CAL
    P/SERVE
  • 217
    kJ
    P/SERVE
  • 2g
    FAT
    P/SERVE
  • 6g
    CARBS
    P/SERVE
  • 2g
    PROTEIN
    P/SERVE
  • 6g
    SUGAR
    P/SERVE
  • 180mg
    SODIUM
    P/SERVE
  • 2%
    FAT
    %
  • 2%
    ENERGY
    RDI%

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

This recipe was developed by Sharrelle Haywood.

Sharrelle is the Food Editor at weightloss.com.au. Her commitment and passion are to make recipes tasty, healthy and nutritious using ingredients which most people have in their pantry or kitchen.

You can follow Sharrelle on Google+ for more great recipes.

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