Beetroot Dip

1. Parboil the beetroot bulbs then bake them until soft.

2. Peel and cut into quarters.

3. Process in a food processor or blender until finely chopped.

4. Grate the garlic into the yoghurt, add salt and mix well.

5. Add to the beetroot and stir to combine.

6. Dizzle olive oil over top to finish.

---------------------------------------------------------------------------

Nutrient	Quantity
Total fats	1 g
Protein	39.6 g
Energy	178 kCal
Fatty acids, total saturated 18:3 undifferentiated	0.034 g
Water	157 g
Calcium, Ca	236 mg
Niacin	2.2 mg
Vitamin A, RAE	60 g
Riboflavin	0.3 mg
Sodium, Na	136 mg
Fatty acids, total saturated 16:1 undifferentiated	0.03 g
Total lipid (fat)	1 g
Fatty acids, total saturated 16:0	0.18 g
Choline, total	130 mg
Fatty acids, total saturated 18:0	0.07 g
Fatty acids, total saturated 20:4 undifferentiated	0.104 g
Vitamin B-6	0.24 mg
Selenium, Se	33.6 g
Ash	2.4 g
Fatty acids, total saturated 18:1 undifferentiated	0.146 g
Copper, Cu	0.5 mg
Thiamin	0.24 mg
Retinol	60 g
Iron, Fe	2.8 mg
Phosphorus, P	360 mg
Folate, total	30 g
Fatty acids, total saturated 20:5 n-3 (EPA)	0.046 g
Cholesterol	100 mg
Fatty acids, total saturated 18:2 undifferentiated	0.066 g
Fatty acids, total saturated 14:0	0.004 g
Zinc, Zn	2 mg
Fatty acids, total polyunsaturated	0.34 g
Vitamin A, IU	200 IU
Fatty acids, total saturated 22:5 n-3 (DPA)	0.024 g
Folate, DFE	30 g
Vitamin B-12	2 g
Vitamin K (phylloquinone)	0.2 g
Fatty acids, total saturated	0.254 g
Fatty acids, total monounsaturated	0.176 g
Folate, food	30 g
Vitamin E (alpha-tocopherol)	1 mg
Fatty acids, total saturated 22:6 n-3 (DHA)	0.066 g
Magnesium, Mg	40 mg
Potassium, K	460 mg

Ingredient	Quantity	Energy	Carbohydrates	Lipin
Salt	1 pinch	0	0	0
Olive oil	0	0	0	0
Beetroot	3	178	0	1
Garlic Clove	1	178	0	1
creamy greek yogurt	200 g	178	0	1