Photo: Wesual Click
Turkish beetroot dip with flatbreads
6 ingredients
MAKES one pot of dip
openrecipes
This super-quick vibrant and light dip is a great starter, canapé or addition to a mezze platter
Estimated Nutrition (whole recipe, rough)
360
Calories
19g
Protein
16g
Fat
40g
Carbs
Counts 6 of 7 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 6 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Olive Oil | 1 tbsp (14g) | 119 |
| Yogurt | 170g plain Greek | 100 |
| Pomegranate | 1/2 cup seeds (87g) | 72 |
| Molasses | 1 tbsp (20g) | 58 |
| Clove | 1 tsp ground (2g) | 7 |
| Garlic | 1 clove (3g) | 4 |
| Beetroot | 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 vac-packed cooked and peeled beetroot
- 1 garlic clove , crushed
- Greek yogurt , to bind
- drizzle olive oil (optional)
- drizzle pomegranate molasses (optional)
- grilled flatbreads , to serve
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