Skip to content
Beetroot dip recipe

Beetroot dip recipe

0 ratings

Created by The Tesco Real Food 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

  • Energy

    940kj
    225kcal     11%

  • Fat

    9g 13%

  • Saturates

    1g 6%

  • Sugars

    11g 12%

  • Salt

    0.3g 6%

of the reference intake
Carbohydrate 27.2g Protein 5.8g Fibre 5.8g

Method

  1. In a dry frying pan, toast the walnut pieces over a low heat for 6-8 mins until lightly golden. Chop and set aside.
  2. 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.
  3. 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

You may also like

Be the first to comment

Before you comment please read our community guidelines.