Roasted Beetroot Sesame Dip
Prep time
Cook time
Total time
This is such an easy dip to make for when gets arrive. It is colourful and healthy too…
Author: Edward Daniel
Recipe type: Entree
Cuisine: Vegan, Vegetarian, Paleo, Paleovegan
Serves: 6
Ingredients
- 200g beetroot
- 2tbs extra virgin olive oil
- 1tbs malt vinegar
- 400g coconut yoghurt
- 4tbs sesame seeds, roasted and grounded
Instructions
- Preheat oven to 180 degrees Celsius.
- Peel the skin off the beetroot and place in a baking tray. Cover with the oil and vinegar and roast in the oven for about 25 minutes. Set aside.
- Place the beetroot with the yoghurt and sesame seeds in a blender. Whizz to a smooth consistency.
- Serve with crackers or with pita bread.
Notes
Good points
• No cholesterol
• Low in sodium
Bad points
• High in sugar
• High in saturated fat
• No cholesterol
• Low in sodium
Bad points
• High in sugar
• High in saturated fat
Nutrition Information
Serving size: 114g Calories: 178 Fat: 11.8g Saturated fat: 3.9g Carbohydrates: 14.6g Sugar: 11.8g Sodium: 72mg Fiber: 1.4g Protein: 4.9g Cholesterol: 0
