Hummus is all very well but making dips out of roasted vegetables gives some really eye-catching colours that match the vibrant flavours. Serve this delicious dip with vegetable sticks or celery boats.
Serves: 2 generous servings
Dietary: gluten-free, vegetarian, nut-free, egg-free
Preparation time: 15 minutes, plus roasting time
Cooking time: 1 hour
2 medium raw beetroot
1 Tbsp Greek-style natural yoghurt, full fat
Ground black pepper
- Roast beetroot whole – this can be done ahead of time. Take off the leaves but leave the top and tail intact.
- Roast for about an hour or so at 180ºC/160oC Fan/350oF/Gas Mark 4.
- Check it is tender all the way through using a sharp knife. Leave to cool.
- When ready to make the dip, use a sharp knife to top, tail and peel the cooked beetroot.
- Whizz beetroot and yoghurt into a puree using a stick blender.
- Add pepper if needed.
- Serve in cucumber ‘boats’ or with vegetable sticks for dipping.
This recipe has been donated by Catherine McNeill, Registered Associate Nutritionist
Total calories: 60 kcal
Fat: 1.7 g
Saturated Fat: 1.0 g
Carbohydrate: 6.7 g
Total sugar: 6.2 g
Fibre: 1.9 g
Protein: 3.6 g
- Beetroots are an excellent source of Folate (vitamin B9). Folate is essential in the maintenance of blood health and foetal neural development. Folate also contributes to the reduction of tiredness and fatigue.
- This recipe is high in folates (vitamin B9), with one serving providing over 40% of an average adult’s daily requirement.
- This recipe is also low in fat and saturated fat with no added salt or sugar.
- Replace some of the yoghurt with tahini if desired
- Use olive oil instead of yoghurt to make it dairy-free.
- Buy pre-cooked beetroot to save time, making sure you only use the beetroot and not add any of the juice.