Department of Health & Human Services
Premiers Active April

Recipe of the week: Beetroot and Chive Dip

A healthy and tasty snack to share with friends and family – it’s easy to prepare, looks great on the plate, and proves ideal taking to work or on a weekend picnic.

Preparation time: 10 minutesBeetroot & Chive Dip_500wide
Serves: 4

Ingredients

  • 2 beetroots
  • 2 tbs red wine vinegar
  • 1 tbs fresh chives, finely chopped
  • freshly ground or cracked black pepper, to taste
  • 200g reduced fat natural yoghurt

Cooking method

  1. Do not remove the skin from the beetroot. Trim the leaves and the root. Gently wash under running water to remove all traces of grit and dirt.
  2. Steam beetroot until tender (30-60 minutes, depending on the size). Remove from heat and leave to cool; once cool enough to handle, gently rub off the skin and roughly chop into blocks.
  3. Blend beetroot in a food processor, together with vinegar until smooth in consistency.
  4. Stir in reduced fat natural yoghurt, fresh chives and ground pepper.
  5. Place in serving dish, cover and refrigerate until required.

Tips/Handy hints

  • Serve dips accompanied with cut up fresh capsicum, celery, carrot, asparagus, and pita crisps.
  • Steaming vegetables, rather than boiling, is usually considered to be a better cooking option, causing the least damage to water soluble nutrients, B vitamins and Vitamin C.

Nutrition information

Each serve of this recipe provides 0.5 serves of vegetables.

Average Quantity per serve
Energy 198kJ
Total sugars 6g
Protein 3g
Sodium 4mg
Calcium 83mg
Total fat 1g
Saturated fat 1g
Iron 0mg
Carbohydrates 6g
Fibre 1g

 

nutrition-australiaRecipe selected by Nutrition Australia Victorian Division. For more healthy recipes visit the Nutrition Australia website.
Source: Dairy Australia

Last updated: November 29, 2016 at: 4:39 pm

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