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| Prep | 2 min | |
| Cook | 15 min | |
| Other | 10 min (Cooling) |
Add this flavoursome and colourful dip to your recipe collection, whether you're on a detox or not.
Method
Cut the beetroot in half and place in a medium-sized saucepan. Cover with water, add a pinch of salt and place on a medium to high heat. Bring to a simmer and cook for 12-14 minutes, or until cooked through. Drain and set aside.
Leave the beetroot to cool, and once you’re able to handle them, peel off the skin of the beetroot.
Place the peeled beetroot in a blender, along with yoghurt, pepper and raw cashews. Blend for 30-40 seconds, or until rich and smooth.
Pour into a bowl and serve with vegetable crudités.*
*One serve is approx 2 tablespoons.
Nutrition facts per serve
Makes 14 serves
Note: If food units vary from the book, be guided by the following food units.
| Meat & Protein | 0 |
| Bread & Cereals | 0 |
| Vegetables | 0.3 |
| Fruit | 0 |
| Dairy | 0 |
| Healthy Fats & Oils | 0.4 |
| Indulgences | 0 |
| Calories | 33 |
| Protein | 1.2 g |
| Total fat | 1.4 g |
| - Saturated fat | 0.2 g |
| Total carbohydrates | 3.3 g |
| - Total sugars | 2.8 g |
| Fibre | 1.2 g |
| Sodium | 38 mg |
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