Ingredients For Roasted Beet And Walnut Dip Recipe
2 No.s Beetroot peeled, steamed and cut into large chunks
4 Garlic whole cloves
2 No.s Spring Onionfinely chopped
1 tablespoon Extra Virgin Olive Oil for sauteing, plus oil for blending
1 teaspoon Whole Black Peppercorns
0.5 cup Walnuts Chopped
0.5 teaspoon Cumin powder
As required Salt
1 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
11 g Fat
2 g Protein
3 g Carbs
2 g Fiber
MacroNutrients
Carbs
3 g
Protein
2 g
Fiber
2 g
Fats
Fat
11 g
Vitamins & Minerals
Calcium
33 mg
Iron
1 mg
Vitamin A
9 mcg
Vitamin B1
0 mg
Vitamin B2
0 mg
Vitamin B3
0 mg
Vitamin B6
0 mg
Vitamin B9
9 mcg
Vitamin B12
0 mcg
Vitamin C
5 mg
Vitamin E
1 mg
Copper
0 mcg
Magnesium
33 mg
Manganese
2 mg
Phosphorus
55 mg
Selenium
1 mcg
Zinc
0 mg
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
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