Beetroot dip

Prep   2 min
Cook   15 min
Other   10 min (Cooling)

Add this flavoursome and colourful dip to your recipe collection, whether you're on a detox or not.

  • Beetroot, fresh, 3 beetroot(s)
  • Natural yoghurt, low fat, 2 tablespoon(s)
  • Sea salt, 1 pinch(s)
  • Pepper, any type, ground, 1 pinch(s)
  • Cashews, 40 g


Cut the beetroot in half and place in a medium-sized saucepan. Cover with water, add a pinch of salt and place on a medium to high heat. Bring to a simmer and cook for 12-14 minutes, or until cooked through. Drain and set aside.

Leave the beetroot to cool, and once you’re able to handle them, peel off the skin of the beetroot.

Place the peeled beetroot in a blender, along with yoghurt, pepper and raw cashews. Blend for 30-40 seconds, or until rich and smooth.

Pour into a bowl and serve with vegetable crudités.*

*One serve is approx 2 tablespoons.

Nutrition facts per serve
Makes 14 serves

Note: If food units vary from the book, be guided by the following food units.

Meat & Protein 0
Bread & Cereals0
Healthy Fats & Oils0.4
Protein1.2 g
Total fat1.4 g
- Saturated fat0.2 g
Total carbohydrates3.3 g
- Total sugars2.8 g
Fibre1.2 g
Sodium38 mg
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