g
Best choice
NF
Nut free
EF
Egg free
DF
Dairy free
Snack
Ingredients
Serves
people
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.
Health services
Workplaces & Tertiary education
Sport & recreation
Main meal
NF
GF
+3
g
Best choice
Health services
Workplaces & Tertiary education
Sport & recreation
Baby friendly
+1
V
NF
g
Best choice
Health services
Workplaces & Tertiary education
Sport & recreation
Main meal
NF
DF
a
Choose carefully
Health services
Workplaces & Tertiary education
Sport & recreation
Main meal
a
Choose carefully
Health services
Workplaces & Tertiary education
Sport & recreation
Snack
+1
V
NF
+1
g
Best choice
Health services
Workplaces & Tertiary education
Sport & recreation
Main meal
V
NF
a
Choose carefully
Green recipe book
Plan a menu
+1
Health services
Healthy choices: policy directive for Victorian public health services overview
Implementing the policy directive
Health services
Healthy choices: policy directive for Victorian public health services
Government guidelines
Health services
Food Service Provider Contract Template
Develop policy & contracts
Health services
+2
Healthy BBQ sample menu and event planner
Plan a menu
Health services
+2
Healthy choices: policy guidelines for hospitals and health services
Government guidelines
Health services
This recipe was developed by chefs at Western District Health Service.
Written and reviewed by dietitians and nutritionists at National Nutrition Foundation, with support from the Victorian Government.
Copyright © State of Victoria 2024.