Beetroot dip

Serve with wholemeal pita bread and mixed vegetable sticks for a healthy catering platter.
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Beetroot dip in a small bowl
g Best choice V Vegetarian NF Nut free Baby friendly Snack
Ingredients
Serves
people
Method
  1. Drain beetroot, discarding the liquid.
  2. Blend beetroot, garlic, and seasoning in a food processor until finely chopped.
  3. Stir in yoghurt.
  4. Refrigerate overnight, or for at least 2 hours before serving, to allow the flavours to develop.
  5. 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

Written and reviewed by dietitians and nutritionists at Nutrition Australia, with support from the Victorian Government.

 
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