Beetroot & Carrot Dip

Rating
5.0 
Vibrant and tasty dip.
Yields Preparation Time Cooking Time
8 10 mins 15 mins

Ingredients

Directions

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.
Nutrition Facts
Serving Size
per serve
per serve
Energy
150 kj
36 kcal
Protein
1.39g
Fat
1.87g
Saturated Fat
0.482g
Trans Fat
0g
Polyunsaturated Fat
0.268g
Monounsaturated Fat
1.039g
Cholesterol
2mg
Carbohydrates
4.17g
Sugar
2.13g
Fibre
0.9g
Sodium
328mg
Potassium
84mg
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