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Beetroot dip recipe
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Created by The Tesco Recipes team
2 of your 5-a-day from a dip? It's possible with this tasty beetroot dip that's fresh, creamy and high in vitamin A too. The toasted walnuts give it a lovely crunch but you could omit them, if you prefer. Enjoy with chopped veg, flatbreads or whatever you fancy. This dip is great for picnics or as a healthy snack to keep in the fridge for when hunger strikes. See method
Ingredients
- 45g walnut pieces
- 500g pack cooked beetroot
- 3 tbsp 0% fat Greek- style yogurt
- 1 garlic clove
- 1 tbsp red wine vinegar
- 1 tsp caster sugar
- 15g fresh dill, fronds picked
- 200g carrots, scrubbed and sliced into batons
- 1 cucumber, sliced into batons
2 of your 5-a-day and high in vitamin A
Each serving contains
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Energy
940kj
225kcal
11%
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Fat
9g
13%
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Saturates
1g
6%
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Sugars
11g
12%
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Salt
0.3g
6%
of the reference intake
Carbohydrate 27.2g
Protein 5.8g
Fibre 5.8g
Method
- In a dry frying pan, toast the walnut pieces over a low heat for 6-8 mins until lightly golden. Chop and set aside.
- Add the beetroot to a food processor and pulse until small chunks form. Add the yogurt, garlic, vinegar, sugar, most of the dill, a pinch of salt and a grind of black pepper. Blend again to a rough purée.
- Spoon the beetroot mix into a bowl, scatter over the walnuts and the remaining dill and serve alongside the carrots and cucumber for dipping.
See more Beetroot recipes