Beetroot is full of anti-oxidants which can help the body fight inflammation. It also high in fibre to help fill you up and maintain good gut health whilst also providing potassium, carbohydrates and being low in fat.
Ingredients (serves 2, adjust accordingly):
- 1 x 250g vacuum pack of beetroot (or fresh roasted in 1tbsp olive, sunflower or rapeseed oil)
- 3tbsp Greek yoghurt/soft cheese/crème fraiche
- Juice from ½ a lemon
- ½ tsp of ground cumin
- 2 tsp of dried mint or a small handful of fresh mint leaves
- Pinch of salt and ground black pepper to taste
To finish:
Sprinkle with 1 tsp of your choice of seeds (e.g. nigella, chia, sesame, sunflower, pumpkin)
Method:
- Place all of the ingredients (except the seeds) into a blender and blend to your desired consistency.
- Serve in a dish of your choice adding your chosen seed topping.
- Pair this dish with your choice of “dippables” such as oat cakes, wholemeal pitta bread or vegetable sticks like pepper, celery, carrot or cucumber to help you reach your 5-a-day or 30 plants a week goal.
Macros breakdown per serving …
(for the dip alone, using full fat Greek yoghurt and nigella seeds)
Calories – 110kcals
Carbs – 13.3g
Fat – 3.3g
Protein – 3.8g
Give it a try and tag us in your cooking attempts – READY, STEADY…COOK!
Blog by Elaine Butler – Nutritional Advisor & Personal Trainer