Beetroot & Carrot Dip
Vibrant and tasty dip.
Yields: 8
Preparation Time: 10 mins
Cooking Time: 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.
Nutritional Summary
There are 36 calories in 1 serving of Beetroot & Carrot Dip.
Calorie Breakdown: 43% fat, 43% carbs, 14% prot.
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