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Beetroot & mint dip

Beetroot & mint dip

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A star rating of 4.7 out of 5.6 ratingsRate
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  • Preparation and cooking time
    • Prep:
    • 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

  • Healthy
  • Vegetarian
Nutrition: per serving
HighlightNutrientUnit
kcal48
fat2g
saturates1g
carbs6g
sugars6g
fibre2g
protein2g
low insalt0.2g
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Ingredients

  • 250g vacuum-packed beetroot
  • ½ tsp ground cumin
  • 2 tsp chopped mint , plus a few leaves for sprinkling
  • squeeze lemon juice
  • 3 tbsp half-fat crème fraîche
  • a few pinches nigella seeds

Method

  • 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.

Goes well with

Recipe from Good Food magazine, June 2013

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Overall rating

A star rating of 4.7 out of 5.6 ratings
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