Photo: Ernest Porzi
Beetroot & mint dip
6 ingredients
10 min
Serves 4
openrecipes
A healthy and vibrant dip, flavoured with nigella seeds and cumin to serve with crudites or flatbreads - it works well in lunchboxes too
Estimated Nutrition (whole recipe, rough)
22
Calories
1g
Protein
1g
Fat
5g
Carbs
Counts 3 of 5 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 3 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Lemon | juice of 1 lemon (48ml) | 12 |
| Cumin | 1 tsp ground (2.1g) | 8 |
| Mint | 2 tbsp fresh (3g) | 2 |
| Beetroot | not in our table | 0 |
| Nigella Seed | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
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
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By bbcgoodfood ·
Recipe sourced from
openrecipes