Beet and yogurt dip

Name: Beet and yogurt dip
Yield: 1
Cuisine: Healthy
Ingredients: 200 g (0.5 lb.) cooked beets, grated (about 4 large beets); 45 mL (3 tbsp.) olive oil; 250 mL (1 cup) Oikos plain Greek yogurt (0% m.f.); 2 cloves of garlic, mashed; 5 mL (1 tsp.) salt; 5 mL (1 tsp.) pepper

Home Recipes Dips Beet and yogurt dip

6 SERVINGS

90 MINUTES

INGREDIENTS:

200 g (0.5 lb.) cooked beets, grated (about 4 large beets)
45 mL (3 tbsp.) olive oil
250 mL (1 cup) Oikos plain Greek yogurt (0% m.f.)
2 cloves of garlic, mashed
5 mL (1 tsp.) salt
5 mL (1 tsp.) pepper

NUTRITIONAL VALUE, PER SERVING :

Calories 111

Fat 7 g

Saturated fat 1 g

Cholesterol 2 mg

Sodium 452 mg

Carbohydrate 7 g

Fibre 1,2 g

Protein 5,5 g

PREPARATION STEPS

1If you can’t buy beets that are already cooked or vacuum-packed, coat the 4 beets with olive oil, wrap them in aluminum foil and bake them in the oven at 350 °F (180 °C) for 90 minutes or until they’re soft. Let cool. 2Grate the beets. 3In a large bowl, combine the grated beets with the yogurt, mashed garlic and seasonings.