Beetroot-muttabal-web

Beetroot muttabal

Sweet beetroot and tangy yogurt make a vibrant dip that’s cool and refreshing

By , 25 April 2019

(4 votes)

Beetroot muttabal
  • Prep: 15 Mins
    Cook: 1 Hour

  • Serves: 8

Nutritional Info
Each 191 serving contains
  • Energy

    0KJ

    143KCAL

    7%
  • Fat

    7.3g

    med

    10%
  • Saturates

    4.4g

    med

    22%
  • Sugars

    11.1g

    med

    12%
  • Salt

    0.31g

    low

    5%
1
of your 5-a-day
of your reference intake.
Typical energy values per 100: 314kJ/75kcal.
Ingredients
  • 1kg raw beetroot, trimmed
  • 2tsp olive oil
  • 500g Greek yogurt
  • 1tsp chilli flakes
  • 25g fresh dill, chopped
Method
  • Preheat the oven to 220C/200C Fan/Gas 7

  • Rub the beetroot with the oil and put into a roasting tin. Cook for 45-60 mins until the skin starts to pull away. Set aside until cool enough to handle.

  • Using your fingers, peel the skin off the beetroot under cold running water. Chop the beetroot into small pieces about 1-2cm.

  • Mix the yogurt, chilli and beetroot in a bowl, then top with dill to serve.