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8 serving(s)
Preparation Time:
10 mins
Cooking Time:
15 mins
Meal type:
Side Dishes
Sauces and Condiments
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by member: sophieb46

Beetroot & Carrot Dip

Vibrant and tasty dip.



  1. Chop the carrot and beetroot into small equal size peices and steam for about 15-20 minutes until cooked. Drain and leave to cool.
  2. Once the vegetables are cool add to a food processor with all the other ingredients and blend until smooth.
  3. Adjust salt and pepper seasoning to taste.
  4. Lovely with crudites or flat breads or used as a sauce in sandwiches.
  5. Note: You can use a purple carrot to preserve the bright pink colour.
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Nutritional Summary:

There are 36 calories in 1 serving of Beetroot & Carrot Dip.
Calorie Breakdown: 43% fat, 43% carbs, 14% prot.

Nutrition Facts
Serving Size: per serve
per serve
Kilojoules 150.624 kj
Calories 36 kcal
Protein 1.39 g
Fat 1.87 g
  Saturated Fat 0.482 g
  Polyunsaturated Fat 0.268 g
  Monounsaturated Fat 1.039 g
Cholesterol 2 mg
Carbohydrate 4.17 g
  Sugar 2.13 g
Fibre 0.9 g
Sodium 328 mg
Potassium 84 mg
of RDI*
(36 cal)
2% RDI
Calorie Breakdown:
Carbohydrate (43%)
Fat (43%)
Protein (14%)
*Based on an RDI of 2000 calories