Beetroot & mint dip

Beetroot & mint dip

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(1 ratings)

Prep: 10 mins No cook

Easy

Serves 4
A healthy and vibrant dip, flavoured with nigella seeds and cumin to serve with crudites or flatbreads - it works well in lunchboxes too

Nutrition and extra info

  • Vegetarian
  • Healthy

Nutrition: per serving

  • kcal48
  • fat2g
  • saturates1g
  • carbs6g
  • sugars6g
  • fibre2g
  • protein2g
  • salt0.2g
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Ingredients

  • 250g vacuum-packed beetroot
    Beetroot

    Beetroot

    beat-root

    A favourite in 1970's British salads (served cooked and pickled in vinegar), beetroot is a…

  • ½ tsp ground cumin
  • 2 tsp chopped mint, plus a few leaves for sprinkling
    Mint

    Mint

    mi-nt

    There are several types of mint, each with its own subtle difference in flavour and appearance.…

  • squeeze lemon juice
  • 3 tbsp half-fat crème fraîche
  • a few pinches nigella seeds

Method

  1. Put beetroot and cumin in the small bowl of a food processor, season and blend until smooth. Tip into a bowl, add the mint and lemon juice, then gently stir through crème fraîche to get a rippled effect. Sprinkle with mint leaves and nigella seeds.

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Comments, questions and tips

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Comments (3)

yvettelc30's picture
5

Really easy and tasty, beetroot and mintvasre an excellent combo!

yvettelc30's picture
5

Really easy and tasty, mint and beetroot are an excellent combo!

turncamb's picture

Made this for a dinner party in the garden and it was loved by all the guests, will make again

Questions (2)

pipnjambo's picture

48 Kcals per serving, but how much is a serving?????

philinbrighton's picture

It says it serves 4 so would assume one serving was a quarter.

last edited: 11:36, 27th Jun, 2013

Tips (1)

Mooroid's picture

Delicious tasting, however far too sloppy for my liking using the quantities given. Either try using less crème fraîche or use more beetroot.