Beetroot dip recipe
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- Serves 4
- Takes 15 mins
- 225 calories / serving
- Gluten-free
- Vegetarian
- Healthy
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
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Shop ingredientsEach serving contains
- Energy
- 940kJ 225.0kcal
- Fat
- 9g
- Saturates
- 1g
- Salt
- 0.3g
- Sugars
- 11g
of the Reference intake
Carbohydrate 27.2gProtein 5.8gFibre 5.8g
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- 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
