g
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
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Workplaces & Tertiary education
Sport & recreation
Baby friendly
+1
V
NF
g
Health services
Workplaces & Tertiary education
Sport & recreation
Main meal
NF
DF
a
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Workplaces & Tertiary education
Sport & recreation
Main meal
a
Health services
Workplaces & Tertiary education
Sport & recreation
Snack
+1
V
NF
+1
g
Health services
Workplaces & Tertiary education
Sport & recreation
Main meal
V
NF
a
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
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Develop policy & contracts
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+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
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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.