Beetroot and horseradish dip
0
Points®
Total time: 50 min • Prep: 20 min • Cook: 30 min • Serves: 7 • Difficulty: Easy
Add some colour to your platter with this super healthy, Turkish-style dip. Natural yoghurt makes for a creamy consistency and a hint of dill adds a tangy taste
Ingredients
Beetroot
200 g, fresh
Dried breadcrumbs
25 g, (1/3 cup)
Fresh dill
2 tbs, chopped
Plain or natural yoghurt, low-fat, no added sugar
1 tbs
Fresh horseradish
1 tbs, grated
Instructions
1
Cook beetroot in a medium saucepan of boiling water for 30 minutes or until tender. Drain. When cool enough to handle, peel and coarsely chop.
2
Place beetroot, breadcrumbs made from fresh white bread, dill, horseradish and yoghurt in a food processor. Process until smooth.
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