Beetroot, walnut and feta dip
Ingredients
- 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
Instructions
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.
Serving suggestion
Serve with the carrot and cucumber sticks or chill to use later.
Nutrition Info (per serve)
-
Calories 165cal
-
Kilojoules 691kJ
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Protein 8.1g
-
Total fat 9.1g
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–Saturated fat 2.4g
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Carbohydrates 13.4g
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–Sugars 12.3g
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Dietary fibre 5.2g
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Sodium 276mg
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Calcium 126mg
-
Iron 1.6mg
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