Beetroot dip
Serve with wholemeal pita bread and mixed vegetable sticks for a healthy catering platter.
Download Recipe
g
V
Vegetarian
NF
Nut free
Baby friendly
Snack
Ingredients
Serves
people
Method
- Drain beetroot, discarding the liquid.
- Blend beetroot, garlic, and seasoning in a food processor until finely chopped.
- Stir in yoghurt.
- Refrigerate overnight, or for at least 2 hours before serving, to allow the flavours to develop.
- Simmer for 10 to 15 minutes until pumpkin is soft, adding water if needed.
Tips
- If you do not have a food processor you can finely chop the beetroot and crush the garlic, then mix by hand.
- For a healthy catering platter, serve with wholemeal pita bread and mixed vegetable sticks, such as cucumber, carrot, capsicum and celery.
- Depending on the size of your food processor, Step 2 may need to be carried out in a couple of batches
The Healthy Eating Advisory Service acknowledges the Traditional Owners of the land on which we operate. We pay our respects to them, their culture and their Elders past and present.
The Healthy Eating Advisory Service is delivered by experienced nutritionists and dietitians at National Nutrition Foundation, with support from the Victorian Government.
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