» Snack Recipes » Roast Beetroot Dip

Roast Beetroot Dip

(Serves 2)

Ingredients

• 2 Medium beetroot, washed and peeled
• Foil
• 30g Cashew nuts, raw and chopped
• 150g Plain natural fat free yoghurt 
• 1 Garlic clove
• 1 ½ Tablespoons lemon juice
• 1 Tablespoon olive oil
• Salt and cracked pepper to taste
• ¼ Teaspoon cumin
• ¼ Teaspoon ground coriander/dhania
• ¼ Teaspoon paprika
• ¼ Teaspoon ground cinnamon
• Assorted vegetable sticks e.g. carrot, cucumber, red bell pepper, celery

Method

1. Pre-heat oven to 180°C.
2. Wrap beetroot in foil and place in the oven. Roast for about 40 minutes or until tender.
3. Once the beetroot has roasted, allow to cool then place in a food processor with all remaining ingredients and process until smooth.
4. Place dip in a serving dish with assorted vegetable sticks around it. Enjoy as a healthy snack between meals.

Note

• If two people have this dip, it will provide 1 good fat serve and ½ a treat serve each.