Beetroot Dip with Pita
Recipes · Snack · Recipe, Typed Supps
A dip the colour of a warning sign, made from three things and a blender.
Allergens and patterns
Contains gluten, milk. Fits: Vegetarian, Pescatarian, Halal, Kosher.
Ingredients
- 3 cooked beetroot (250g) Beets — Dietary nitrate, which the body converts to nitric oxide — the mechanism behind the blood pressure research.
- 2/3 cup (150g) Yogurt — Cuts the earthiness and adds protein a dip does not usually have.
- 2 pitas, toasted (120g) Pita Bread — Cut into triangles and toasted until they snap.
- 1 lemon, juiced (20g) Lemon — Acidity, without which beetroot tastes of soil.
Nutrition per serving
- Calories: 190 kcal
- Protein: 8.1g
- Carbohydrate: 30g
- of which sugars: 11.4g
- Fat: 3g
- of which saturated: 1.3g
- Fibre: 5.1g
- Sodium: 255.3mg
Method
- Blend the beetroot, yogurt and lemon with a good pinch of salt.
- Taste and add more lemon — it usually needs it.
- Toast the pita triangles and serve alongside.
Nutrients it supplies
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