Ingredients for Roasted Beet And Walnut Dip Recipe
0.33 No.s Beetroot peeled, steamed and cut into large chunks
0.67 Garlic whole cloves
0.33 No.s Spring Onionfinely chopped
0.17 tablespoon Extra Virgin Olive Oil for sauteing, plus oil for blending
0.17 teaspoon Whole Black Peppercorns
0.08 cup Walnuts Chopped
0.08 teaspoon Cumin powder
As required Salt
0.17 No.s Juice of lemon
Directions: Roasted Beet And Walnut Dip Recipe
Cooking Directions
STEP 1. In a preheated pan add 1 tbsp Extra virgin olive oil and let it get hot. Add 5 cloves of garlic, bulbs and leaves of 2 spring onions chopped fine, 1 tsp black peppercorn, 2 steamed, peeled beetroots cut into chunks.
STEP 2. Roast for 4 to 5 minutes till the aroma of roasted beets and garlic comes through. Add ½ cup chopped walnuts, ½ tsp roasted cumin (jeera) powder. Toss for a few minutes. Add salt to taste. Turn off the heat and allow the roasted mixture to cool.
STEP 3. Transfer the roasted ingredients into a chopper and add juice of 1 lemon. Drizzle some olive oil and blitz to an almost smooth puree.
Special Comments
STEP 1.This beetroot dip can be used as a sandwich spread as well.
Nutrition value
114
calories per serving
11 g Fat2 g Protein3 g Carbs2 g FiberOther
Current Totals
Fat
11g
Protein
2g
Carbs
3g
Fiber
2g
MacroNutrients
Carbs
3g
Protein
2g
Fiber
2g
Fats
Fat
11g
Vitamins & Minerals
Calcium
33mg
Iron
< 1mg
Vitamin A
9mcg
Vitamin B1
< 1mg
Vitamin B2
< 1mg
Vitamin B3
< 1mg
Vitamin B6
< 1mg
Vitamin B9
9mcg
Vitamin B12
0mcg
Vitamin C
5mg
Vitamin E
< 1mg
Copper
< 1mcg
Magnesium
33mg
Manganese
2mg
Phosphorus
55mg
Selenium
1mcg
Zinc
< 1mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment