Beetroot dip

Beetroot dip

Vibrant with delicious, earthy flavours

By , 03 May 2017

(2 votes)

Beetroot dip
  • 1 Hour 10 Mins

  • Serves: 4

Nutritional Info
Each 105g serving contains
  • Energy

    791KJ

    189KCAL

    9%
  • Fat

    8.0g

    med

    11%
  • Saturates

    1.6g

    med

    8%
  • Sugars

    4.5g

    low

    5%
  • Salt

    0.46g

    med

    8%
of your reference intake.
Typical energy values per 100g: 753kJ/180kcal.
Ingredients
  • 2 medium raw beetroots, unpeeled
  • 1tbsp Extra Special Cold-Pressed Rapeseed Oil
  • 1 clove garlic, unpeeled
  • 2tbsp pumpkin seeds
  • 2tbsp flat-leaf parsley, chopped
  • 1tbsp Cheddar, grated
  • Juice and zest ½ lemon
  • 2 pitta breads
Method
  • Preheat the oven to 200C/180C Fan/Gas 6.

  • Wash the beetroots, pat dry, toss in half the oil with the garlic and wrap in a sealed foil parcel. Roast on a baking tray. After 45 mins, add the pumpkin seeds to the tray. Cook for 10 mins, until the beets are tender and the seeds are toasted.

  • Cool a little. Peel the beets and squeeze the garlic out of its skin.

  • Blitz all the remaining ingredients in a processor. Scatter with zest. Serve with griddled pitta slices.