Beetroot, walnut and feta dip
- 3 medium beetrootbeetsX (about 300g), trimmed
- ⅓ cup walnuts
- ½ cup reduced-fat feta
- ¾ cup reduced-fat Greek yoghurt
- 2 large carrots and 1 large cucumber, cut into sticks, to serve
1 Heat the oven to 190°C/fan 170°C/gas 5 and line 2 baking trays with baking paper. Tightly wrap each beetroot in foil, adding 1tsp water to each parcel, then put in one of the prepared baking trays and roast for 1 hour or until tender when tested with a sharp knife.
2 Scatter the walnuts over the base of the other prepared tray and lightly toast in the oven for the last 5 min of the beetroot cooking time.
3 Unwrap the beetroot and discard the foil, then set aside until cool enough to handle. Rub off the skin (see cook’s tip, left), then roughly chop the beetroot and put in a food processor with the roasted walnuts, feta and yoghurt. Blend until smooth.
Serve with the carrot and cucumber sticks or chill to use later.
Nutrition Info (per serve)
Total fat 9.1g
–Saturated fat 2.4g
Dietary fibre 5.2g
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