Beetroot and Chive Dip
Description
Healthy snack to have in the fridge or to share with friends
Summary
| Yield | |
|---|---|
| Source | Dairy Australia |
| Prep time | 10 minutes |
| Meal Category | Afternoon Tea Parties Snacks |
| Nutritional Category | Low Fat Vegetarian |
Ingredients
| 2 | beetroots (steamed until tender) | |
| 2 | Teaspoon | Red Wine Vinegar |
| 200 | g | Australian natural yoghurt (reduced fat) |
| 1 | tbsp | chives, fresh (finely chopped) |
| pepper, to taste (freshly ground black) |
Instructions
- Do not remove the skin from the beetroot. Trim the leaves and the root. Gently wash under running water to remove all traces of grit and dirt.
- Steam beetroot until tender (30-60 minutes depending on the size). Remove from heat and leave to cool; once cool enough to handle, gently rub off the skin and roughly chop into blocks.
- Blend beetroot in a food processor, together with vinegar until smooth in consistency.
- Stir in reduced fat natural yoghurt, fresh chives and ground pepper.
- Place in serving dish, cover and refrigerate until required.
Nutritional Information (per serve)
-
Energy: 198kJ
-
Total sugars: 6g
-
Protein: 3g
-
Sodium: 44mg
-
Calcium: 83mg
-
Total fat: 1g
-
Saturated fat: 1g
- Iron: 0mg
-
Carbohydrates: 6g
-
Fibre: 1g
Notes
Serve dips accompanied with fresh wholemeal pita bread or vegetable sticks (capsicum, celery, carrots, asparagus etc)
Cooking tip:
- Steaming rather than boiling, in most cases, is considered to be a better cooking option as it causes the least damage to the water soluble nutrients, vitamins Bs and C.