Beetroot Dip
by Elissa Jewell on October 5, 2021
This is a lower calorie, lower fat version of a beetroot dip which uses quark instead of cream cheese to get a creamy texture. This goes really well with eggs for breakfast, with any kind of red meat as an accompaniment or as a dip on it’s own with veggies.
Will last for about 2-3 days in the fridge.
Ingredients
3 medium, cooked and peeled whole beetroot
135g of low fat quark cheese
1/2 cup fresh parsley
2tsp ground cumin, allspice and garlic powder
1 tablespoon olive oil
Salt & pepper to taste
Method
Chop the beetroot roughly then add with all the ingredients to a food processor.
Blend until the mixture is smooth and garnish with fresh parsley.
That’s it!
Serving size
One serve is two tablespoons of dip.
Nutrition information
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