Beetroot dip

Author: Diane Temple

Photographer: Cath Muscat

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This vivid purple tasty dip is such a simple recipe to make because everything just goes into a food processor.

Serves: 8 (makes 1.5 cups)

Time to make: 5 mins

Ingredients

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450g can whole baby beets, drained

⅓ cup low-fat unsweetened plain yoghurt

2 teaspoons horseradish cream

1 tablespoon chopped chives

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Instructions

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1 Place whole beetroots in a food processor and process until very finely minced. Add yoghurt and horseradish cream. Process again until combined.

2 Stir through chives and refrigerate until ready to serve.

HFG tip

This dip is especially delicious served with Pita crisps

Nutrition Info (per serve)

Calories 24 cal

Kilojoules 100 kJ

Protein 1 g

Total fat 1 g

Saturated fat 1 g

Carbohydrates 5 g

Sugar 4 g

Dietary fibre 1 g

Sodium 120 mg

Calcium 10 mg

Iron 1 mg

Note: This nutrition analysis is a guide only. Nutrition composition will vary depending on the exact ingredients used. See our guides on your optimal daily nutrition intake, and supermarket shopping.

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