Time to make: 5 mins
Total cost: $ 2.48 / $ 0.31 per serve
(at time of publication)
- 450g can whole baby beets, drained
- 1/3 cup low-fat unsweetened plain yoghurt
- 2 teaspoons horseradish cream
- 1 tablespoon chopped chives
Total fat 1g
Saturated fat 1g
Dietary fibre 1g
1 Place whole beetroots in a food processor and process until very finely minced. Add yoghurt and horseradish cream. Process again until combined.
2 Stir through chives and refrigerate until ready to serve.
This dip is especially delicious served with Pita crisps
Hanu de Jong
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