Full ingredients list:
2 medium beetroots, trimmed
4 tablespoons (50g) walnuts
40g reduced-fat feta
1/3 cup low-fat Greek-style yoghurt
2 large carrots, peeled, cut into sticks, to serve
1 large cucumber, cut into sticks, to serve
Nutritional information (per serve)
Instructions and steps:
Step 1 Preheat oven to 180°C. Line 2 baking trays with baking paper. Wrap each beetroot tightly in foil and place on a prepared baking tray; roast for 35 minutes. Place walnuts on other prepared tray and lightly toast for last 5 minutes of beetroot cooking time.
Step 2 Unwrap beetroot; discard foil. Rub off beetroot skin and discard. Chop beetroot; place in a food processor with walnuts, feta and yoghurt and blend until smooth. Refrigerate until ready to serve.
Step 3 Serve beetroot dip with carrot and cucumber sticks.
NOTE: Nutrition information based on 2 tablespoons dip and 1/2 cup vegies per serve.
To avoid staining your hands, wear disposable gloves to remove skin from roast beetroot.
About this recipe
First published: June 2014