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Beetroot and Walnut Dip
By katew on May 04, 2007
Photo by awalde
5 Reviews
- Prep Time: 10 mins
- Total Time: 10 mins
- Servings: 6-8
Photo by awalde
About This Recipe
"This is from a Woolworth's Fresh magazine and came from a segment on entertaining on a budget"
Ingredients
- 450 g of drained beetroots
- 1 cup walnuts, other nuts would be ok
- 3 -4 tablespoons thick natural yoghurt
- 1 -2 tablespoon dukkah, spice blend or 1 -2 tablespoon seasoning, of your choice
Directions
- Process nuts till fine.
- Add beetroot and process with nuts.
- Add yoghurt and spice blend.
- Blend till smooth
- Serve with pita crisps.
Private Note
No Notes
Nutrition Facts
Serving Size: 1 (68 g)
Servings Per Recipe: 6
- Amount Per Serving
- %
- Calories 160.1
- Calories from Fat 117
- 73%
- Amount Per Serving
- %
- Total Fat 13.0g
- 20%
- Saturated Fat 1.3g
- 6%
- Cholesterol 0.9mg
- 0%
- Sugars 5.9 g
- Sodium 52.9mg
- 2%
- Total Carbohydrate 9.3g
- 3%
- Dietary Fiber 2.5g
- 10%
- Sugars 5.9 g
- 23%
- Protein 4.3g
- 8%
Reviews
-
"First of all I serached what dukkah is. It's a mix of spices which contain sesame, cumin, coriander and other ingredients.
For this reason I deced to use this spices and blend it together with the walnuts.
I used boiled beetroots and Turkish yogurt. I added some salt as well.
For decoration I saliced one beetroot, added one teaspoon of yogurt and topped with the three mentioned spiced.
Was really easy to prepare and soooo delicious! Thanks a lot for this recipe!"
By awalde on February 04, 2012 | 1284871
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"Lovely! I made this with cashews and fresh boiled betroot. It's really good."
By Chef #378058 on November 09, 2012 | 1346376
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"Very tasty. I used fresh beetroots instead of canned, which i boiled, and hence added salt when processing. I added a bit of cumin powder and my guests loved it."
By tinaki99 on September 20, 2009 | 950712
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"A beautiful, original dip. I love the combination of beetroot and yoghurt. The next time I make this, I'll add even more yoghurt and skip the nuts. I added garlic per Leggy Peggy's suggestion and it was delicious. Thanks, katew for a great recipe. (photographed for a Pink Swap!)"
By KrabKokonas on July 26, 2007 | 454207
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"Very nice dip. Wasn't sure whether the 450 grams of beetroot was meant to be measured before or after being drained. I used a 450-gram tin, which I then drained for a yield of about 340 grams of beetroot. My dukkah was stale, so used my beloved zaatar. Very tasty. In future, I might add several cloves of crushed garlic and more yoghurt. Thanks katew for a new twist on beetroot."
By Leggy Peggy on June 30, 2007 | 440964
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