Directions:
- Parboil the beetroot bulbs then bake them until soft.
- Peel and cut into quarters.
- Process in a food processor or blender until finely chopped.
- Grate the garlic into the yoghurt, add salt and mix well.
- Add to the beetroot and stir to combine.
- Dizzle olive oil over top to finish.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 15.31 Kcal (64 kJ) | ||
| Calories from fat | 0.03 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0g | 0% | |
|---|---|---|---|
| Cholesterol | 1.25mg | 0% | |
| Sodium | 21.18mg | 1% | |
| Potassium | 36.76mg | 1% | |
| Total Carbs | 1.12g | 0% | |
| Sugars | 0.75g | 3% | |
| Dietary Fiber | 0.01g | 0% | |
| Protein | 2.52g | 5% | |
| Vitamin C | 0.1mg | 0% | |
| Calcium | 28.2mg | 3% | |
| Amount Per 100 g | |||
| Calories | 60.26 Kcal (252 kJ) | ||
| Calories from fat | 0.13 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0.01g | 0% | |
|---|---|---|---|
| Cholesterol | 4.92mg | 0% | |
| Sodium | 83.35mg | 1% | |
| Potassium | 144.67mg | 1% | |
| Total Carbs | 4.42g | 0% | |
| Sugars | 2.97g | 3% | |
| Dietary Fiber | 0.03g | 0% | |
| Protein | 9.93g | 5% | |
| Vitamin C | 0.5mg | 0% | |
| Calcium | 110.9mg | 3% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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