Beetroot, horseradish and dill dip

Allergen – contains gluten.
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a bowl of beetroot, horseradish and dill dip next to a whole beetroot
g Best choice NF Nut free EF Egg free DF Dairy free Snack
Ingredients
Serves
people
Method
  1. Cook beetroot in boiling water for approx. 1 hour or until tender. Leave to cool in the cooking liquid.
  2. Peel the beetroot and chop roughly, reserve a little of the cooking liquid.
  3. 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.



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This recipe was developed by chefs at Western District Health Service.

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

 
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