Beetroot Dip

Name: Beetroot Dip
Yield: 4 servings
Ingredients: 500 g trimmed beetroots; 1 clove garlic, crushed; 200 g yogurt; 1 teaspoon ground cumin

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Ingredients

Cook beetroot in a saucepan of boiling water uncovered for approx 45 mins, until tender.
Drain and cool about 5 minutes and while still warm peel the beetroot and chop coarsely.
I use gloves for this.
Blend beetroot with garlic, yogurt, cumin and juice until nice and smooth.

165 kcal 8% DV

Protein Fat Carbs

Protein 7g 14% DV

Total Fat 5.7g 7% DV

Carbs 26.6g 10% DV

Fiber 3.5g 12% DV

Sugar 4.9g 10% DV

Sodium 87.3mg 4% DV

Potassium 660mg 14% DV

Cholesterol 0.3mg

Vitamin A 16mcg 2% DV

Vitamin C 9.7mg 11% DV

Calcium 302mg 23% DV

Iron 17.1mg 95% DV

* % Daily Values based on a 2,000 calorie diet (FDA 2020).