|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.|
There are 36 calories in 1 serving of Beetroot & Carrot Dip.
Calorie Breakdown: 43% fat, 43% carbs, 14% prot.
|Filter by Meal Type|