Directions:
- Trim the leaves and stems of beetroot, leaving 2-3 cm stem attached.
- Wash, place in a baking dish, cover the dish tightly with foil.
- Bake for 1 hour, then add the garlic, recover and continue to bake for 30 minutes more.
- Dry toast the spices in a small non-stick frypan over medium heat for 2-3 minutes or until aromatic.
- Wearing rubber gloves, rub off the beetroot skin.
- Cut the top of the head of garlic, and squeeze the flesh into a food processor bowl.
- Add the beetroot, spices, lemon juice and oil.
- Process until almost smooth.
- Taste and season with salt and pepper.
- Serve warm or at room temperature with pitta chips.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 37.47 Kcal (157 kJ) | ||
| Calories from fat | 34.54 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.84g | 6% | |
|---|---|---|---|
| Sodium | 1.75mg | 0% | |
| Potassium | 29.76mg | 1% | |
| Total Carbs | 0.9g | 0% | |
| Sugars | 0.15g | 1% | |
| Dietary Fiber | 0.1g | 0% | |
| Protein | 0.21g | 0% | |
| Vitamin C | 3.5mg | 6% | |
| Iron | 0.5mg | 3% | |
| Calcium | 10.2mg | 1% | |
| Amount Per 100 g | |||
| Calories | 412.32 Kcal (1726 kJ) | ||
| Calories from fat | 380.1 Kcal | ||
| % Daily Value* | |||
| Total Fat | 42.23g | 6% | |
|---|---|---|---|
| Sodium | 19.31mg | 0% | |
| Potassium | 327.44mg | 1% | |
| Total Carbs | 9.92g | 0% | |
| Sugars | 1.69g | 1% | |
| Dietary Fiber | 1.13g | 0% | |
| Protein | 2.26g | 0% | |
| Vitamin C | 38.1mg | 6% | |
| Iron | 5.4mg | 3% | |
| Calcium | 112.4mg | 1% | |
* 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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