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Beetroot dip recipe

Beetroot dip recipe

0 ratings

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

  • 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.

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