Beetroot dip with horseradish

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    • Preparation time: 10
    • Cooking time: 0
    • Serves: 8

    Ingredients

    • 500 g boiled beetroot, peeled and drained, dabbed dry with paper towel
    • 100 g low-fat Greek yoghurt
    • 1 very small clove of garlic, crushed
    • 2 tbsp jarred grated horseradish
    • 1 tbsp extra virgin olive oil

    Method

    • Purée beets in a food processor, then transfer to a small bowl.
    • Stir in the yoghurt, garlic, horseradish and olive oil. Store in the fridge for up to a week. The dip will stiffen up during storage. Makes 2¼ cups.

    Tips

    • You can used pre-cooked baby beets out of jars or vacuum-packs.
    • For an alternative, swap the horseradish with some wasabi or grated ginger.
    • Try swirling through finely chopped fresh dill.

    Nutrition Information

    Energy 160 kJ (38 cal); Protein 2 g; Fat 0 g; Saturated fat 0 g; Cholesterol 1 mg; Carbohydrate 6 g; Fibre 2 g; Calcium 24 mg; Iron 0.5 mg; Sodium 58 mg.

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