Beetroot & mint dip

Beetroot & mint dip

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(1 ratings)

Prep: 10 mins No cook


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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  • 250g vacuum-packed beetroot



    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



    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


  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

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

yvettelc30's picture

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.

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