Beetroot & mint dip
- Emily Kydd
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Serves 4
Easy
Prep: 10 mins
No cook
A star rating of 4.8 out of 5.8 ratingsRate
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A healthy and vibrant dip, flavoured with nigella seeds and cumin to serve with crudites or flatbreads - it works well in lunchboxes too
Healthy
Vegetarian
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Ingredients
Nutrition
Units:
MetricUS
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250g vacuum-packed beetroot
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½ tsp ground cumin
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2 tsp chopped mint
plus a few leaves for sprinkling
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squeeze lemon juice
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3 tbsp half-fat crème fraîche
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a few pinches nigella seeds
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Nutrition: per serving
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kcal48
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fat2g
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saturates1g
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carbs6g
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sugars6g
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fibre2g
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protein2g
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salt0.2g
low
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Method
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step 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.
Recipe from Good Food magazine, June 2013
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A star rating of 4.8 out of 5.8 ratings
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