g
Best choice
NF
Nut free
EF
Egg free
DF
Dairy free
Snack
Ingredients
Serves
people
This recipe was developed by chefs at Western District Health Service.
Method
- Cook beetroot in boiling water for approx. 1 hour or until tender. Leave to cool in the cooking liquid.
- Peel the beetroot and chop roughly, reserve a little of the cooking liquid.
- Put the beetroot, breadcrumbs, oil, garlic, dill, horseradish in a blender and puree, adding some of the reserved cooking liquid to form the correct consistency. Season with pepper.
Nutritional information
| Nutrient | Per serve | Per 100g |
|---|---|---|
| Weight (g) | 69.99 | 100.0 |
| Energy (kJ) | 552.57 | 789.49 |
| Protein (g) | 1.91 | 2.73 |
| Total fat (g) | 9.73 | 13.9 |
| Saturated fat (g) | 1.49 | 2.13 |
| Carbohydrate (g) | 8.45 | 12.07 |
| Sugars (g) | 5.06 | 7.23 |
| Dietary fibre (g) | 2.51 | 3.59 |
| Sodium (mg) Estimation only | 96.85 | 138.37 |
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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 Nutrition Australia Vic Division, with support from the Victorian Government.
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