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Beetroot & mint dip

A healthy and vibrant dip, flavoured with nigella seeds and cumin to serve with crudites or flatbreads - it works well in lunchboxes too

  • Prep: 10 mins
    No cook
  • Serves 4
  • Easy
  • Serves 4
  • Easy
  • Calories 48
  • Carbohydrates 6
  • Saturated Fat 1
  • Sugar 6
  • Protein 2
  • Fat 2
  • Fibre 2
  • Salt 0.2

Nutrition per serving

  • Calories 48
  • Carbohydrates 6
  • Saturated Fat 1
  • Sugar 6
  • Protein 2
  • Fat 2
  • Fibre 2
  • Salt 0.2

Ingredients

  • 250g vacuum-packed beetroot
  • ½ tsp ground cumin
  • 2 tsp chopped mint, plus a few leaves for sprinkling
  • squeeze lemon juice
  • 3 tbsp half-fat crème fraîche
  • a few pinches nigella seeds

Method

  1. Put beetroot and cumin in the small bowl of a food processor, season and blend until smooth. Tip into a bowl, add the mint and lemon juice, then gently stir through crème fraîche to get a rippled effect. Sprinkle with mint leaves and nigella seeds.

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