Beetrootdip Recipes
BEETROOT DIP / BEET DIP
This was given to me by an Egyptian friend who said it's a family recipe. I like the fact it's doesn't contain dairy and nuts so it was perfect for Menu #24612 because we had a few guest who are lactose intolerant and have an allergic to nuts. You can chill the dip until it's needed. It will keep for two days in the refrigerator but the flavour will enhance
Provided by Chef floWer
Categories Lunch/Snacks
Time 5m
Yield 850 grams
Number Of Ingredients 10
Steps:
- Discard all the liquid from the beetroot and beets can.
- Place all ingredients (drained beetroots/beets, garlic cloves, lemon juice, olive oil, coriander, cumin, sweet paprika, cinnamon sea salt and black pepper) in a blender and puree until it's smooth.
- Serve with warm pita bread, Turkish bread, white bread or flat bread. Enjoy.
Nutrition Facts : Calories 0.7, Sodium 0.7, Carbohydrate 0.1, Sugar 0.1
BEETROOT DIP
Make and share this Beetroot Dip recipe from Food.com.
Provided by Latchy
Categories Low Protein
Time 55m
Yield 2 cups
Number Of Ingredients 5
Steps:
- 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.
Nutrition Facts : Calories 161.9, Fat 3.9, SaturatedFat 2.2, Cholesterol 13, Sodium 211.7, Carbohydrate 27.2, Fiber 4.4, Sugar 21.7, Protein 7.3
BEETROOT AND WALNUT DIP
Make and share this Beetroot and Walnut Dip recipe from Food.com.
Provided by katew
Categories Spreads
Time 10m
Yield 6-8 serving(s)
Number Of Ingredients 4
Steps:
- Process nuts till fine.
- Add beetroot and process with nuts.
- Add yoghurt and spice blend.
- Blend till smooth
- Serve with pita crisps.
Nutrition Facts : Calories 160.2, Fat 13.1, SaturatedFat 1.4, Cholesterol 1, Sodium 52.9, Carbohydrate 9.4, Fiber 2.6, Sugar 5.9, Protein 4.3
BEETROOT & MINT DIP
A healthy and vibrant dip, flavoured with nigella seeds and cumin to serve with crudites or flatbreads - it works well in lunchboxes too
Provided by Emily Kydd
Categories Lunch, Starter
Time 10m
Number Of Ingredients 6
Steps:
- Put beetroot and cumin in the small bowl of a food processor, season and blend until smooth. Tip into a bowl, add the mint and lemon juice, then gently stir through crème fraîche to get a rippled effect. Sprinkle with mint leaves and nigella seeds.
Nutrition Facts : Calories 48 calories, Fat 2 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 6 grams carbohydrates, Sugar 6 grams sugar, Fiber 2 grams fiber, Protein 2 grams protein, Sodium 0.2 milligram of sodium
BEETROOT & YOGHURT DIP
A beautiful neon-purple dip that is healthy, low in fat & most important...yum!!! Has a bit of a heat kick. Serve with celery & carrot sticks for entertaining or swap it for mayo on a salad sandwich.
Provided by Catherine Robson
Categories Lunch/Snacks
Time 15m
Yield 1 bowl, 10 serving(s)
Number Of Ingredients 7
Steps:
- Pulse beetroot in blender until almost smooth.
- Add yoghurt, garlic, cumin, hot sauce& finely grated orange rind.
- Blend until combined.
- Add salt and pepper to taste.
- Refrigerate until chilled before serving.
Nutrition Facts : Calories 23.6, Fat 0.2, SaturatedFat 0.1, Cholesterol 0.5, Sodium 48.1, Carbohydrate 4.7, Fiber 0.8, Sugar 3.6, Protein 1.1
SPICED BEETROOT
For beetroot lovers! A delicious, very low calorie, VERY low fat (0.1g!) side dish to accompany any main course. I found this recipe in Karen Meyer's 'The Artful Vegetarian' and I have adapted it slightly in posting it for the Healthy for the Holidays Challenge.
Provided by bluemoon downunder
Categories Vegetable
Time 1h10m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Place the unpeeled beetroots on a baking tray and bake in a moderate oven for 1 hour, or until tender when pierced with a skewer.
- Cool the beetroots until they are cool enough to handle, and wear gloves if you don't want to end up with beetroot-coloured hands! Peel and dice the beetroots. (see Note).
- Combine the diced beetroot with the remaining ingredients in a pan over a gentle heat, and toss for 4-5 minutes, or until heated through; and serve with a dollop of Greek yoghurt (optional).
- NOTE: If you'd like an easy recipe for making your own vegetable stock - my Vegetable Stock Recipe #135453 - start by saving the peel from the beetroots!
Nutrition Facts : Calories 30.1, Fat 0.1, Sodium 29.6, Carbohydrate 7, Fiber 0.9, Sugar 5.9, Protein 0.7
PICKLED BEETROOT
Preserve roasted beetroot in a sweet and spiced vinegar to make this punchy, classic accompaniment to cold meats and cheeses
Provided by Jane Hornby
Categories Side dish
Time 1h30m
Yield Makes 4-5 x 450ml jars
Number Of Ingredients 12
Steps:
- Wash and trim the beetroot, rub each with 1 tbsp vegetable oil, then wrap individually in foil. Roast on a tray at 200C/180C fan/gas 6 for 1 hr or until tender. Cool, peel, then cut into wedges.
- To make the pickling vinegar, put the whole spices in a medium saucepan. Toast over a low heat until they begin to smell aromatic. Add the dried chilli flakes last, as these can easily catch. Add the bay, pour in all of the vinegar and sugar, let it dissolve, and bring to a simmer.
- Pack the beets into sterilised jars (see tip below), add 1 tsp coarse crystal sea salt to each, then pour over the hot vinegar and seal. Ready to eat in 2 weeks, or longer, if you like.
Nutrition Facts : Calories 37 calories, Fat 2 grams fat, Carbohydrate 4 grams carbohydrates, Sugar 3 grams sugar, Fiber 1 grams fiber, Protein 1 grams protein, Sodium 0.9 milligram of sodium
BEETROOT AND HORSERADISH DIP
A middle eastern style dip great with veggies and grilled bread. Can be prepared 1 day in advance, ganish with fresh chopped parsley.
Provided by Chickee
Categories Low Protein
Time 5m
Yield 4-6 serving(s)
Number Of Ingredients 4
Steps:
- Process in a food processor until smooth.
- Cover and refrigerate until ready to serve.
Nutrition Facts : Calories 64.9, Fat 1.4, SaturatedFat 0.8, Cholesterol 3.8, Sodium 114.1, Carbohydrate 12.1, Fiber 3.2, Sugar 7.9, Protein 2.2
BEETROOT AND CUMIN DIP
Make and share this Beetroot and Cumin Dip recipe from Food.com.
Provided by JustJanS
Categories Vegetable
Time 1h15m
Yield 1 1/2 cups
Number Of Ingredients 6
Steps:
- Preheat your oven to 200c.
- Scrub the beetroot well, dry then wrap in aluminum foil.
- Roast for about 1 hour or until tender.
- Peel the beetroot (the skin should slip off easily) and place in a food processor along with all the other ingredients bar the oil.
- Process to a fine mix.
- With the motor running, add the oil slowly until the mixture forms a thick puree.
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Beetroot Dip / Beet Dip. Recipe by Chef floWer. This was given to me by an Egyptian friend who said it's a family recipe. I like the fact it's doesn't contain dairy and nuts so it was perfect for Menu #24612 because we had a few guest who are lactose intolerant and have an allergic to nuts. You can chill the dip until it's needed. It will keep for two days in the refrigerator but the flavour ...
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