Shedfit Personal Training Studio
49 Starkey St, Wellington Point 4160
Beetroot & Walnut Dip
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Beetroot & Walnut Dip Recipe
(serves 4 for a snack, or 2 for lunch)
1 whole medium beetroot (or 2 smaller ones)
1/2 cup walnuts
A handful of spinach leaves and/or Kale
2 Broccoli florets
200g low fat cottage cheese
Plus veggies for dipping. Eg. carrot/celery/cucumber/beans
Roast beetroot in the oven on medium heat for around 40min.
Chop walnuts in a food processor until coarse.
Roughly chop the beetroot and add to a food processor
Along with spinach/kale and broccoli and pulse until well chopped and combined.
Mix in cottage cheese and serve with your choice of veggie sticks… I use beans, carrot, celery & cucumber
Total calories for the dip (excl dipping veggies)
Divide by 2 or 4 to get calories per serve.
Protein: 33.6 g