| Yields | Preparation Time | Cooking Time |
|---|---|---|
| 8 | 10 mins | 15 mins |
| 1. | Chop the carrot and beetroot into small equal size peices and steam for about 15-20 minutes until cooked. Drain and leave to cool. |
| 2. | Once the vegetables are cool add to a food processor with all the other ingredients and blend until smooth. |
| 3. | Adjust salt and pepper seasoning to taste. |
| 4. | Lovely with crudites or flat breads or used as a sauce in sandwiches. |
| 5. | Note: You can use a purple carrot to preserve the bright pink colour. |
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There are 36 calories in 1 serving of Beetroot & Carrot Dip.
Calorie Breakdown: 43% fat, 43% carbs, 14% prot.
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