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Beetroot and horseradish dip

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.

Notes

SERVING SUGGESTION: Carrot and celery sticks.

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