Gorgeous, let the colors live 💗! This dip is as tasty as it is a colorful. It is a delight for all the senses! But it is not only beautiful, but also very healthy.
Beetroot is an exceptional vegetable: it is rich in fiber, antioxidants that act anti-inflammatory and help control many chronic diseases (including obesity). It contains betaine, an amino acid that improves the condition of the liver and purifies the blood and the body as a whole. Beetroot lowers blood pressure, improves endurance and has many, many other benefits!
Tasty beet dip
250 g strained yogurt
100 g sour cream
1 medium-sized red beet (baked in paper)
15 g lightly roasted sunflower seeds for sprinkling (optional)
parsley/celery leaves (optional)
Wash the beet, dry it and without peeling wrap it in a sheet of baking paper. Bake at 180 degrees for about 45-50 minutes. Roasted in this way, beets retain their juices and can be used for all kinds of salads and quick appetizers. You can bake a larger amount, refrigerate for 2-3 days and add to the dishes 🙂
Peel after cooling and then blend to a fine paste. Add strained yogurt, sour cream, salt (you can skip) and garlic (optional).
This snack is very tasty even without any spices! It is thick, soft and creamy, perfect on its own 🙂
You can have it with crackers :)
Approximate nutritional value with seeds according to cronometer.com
Protein: 27.6 g
Carbohydrates: 15 g
Fat: 40.3 g
Approximate nutritional value without seeds according to cronometer.com
Protein: 24.5 g
Carbohydrates: 12 g
Fat: 32.6 g