Beet and Carrot Dip

Recipe by
Total Time:
15-30 minutes
Nutrition facts:

240 calories calories, 9 grams fat

Technique: Assemble Recipe
Difficulty: Easy

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How to Make Beet and Carrot Dip

  • Pressure cook beetroot for 1 whistle.
  • Peel carrot, onion and beetroot.
  • Grate or chop very fine.
  • Chop spring onion very fine.
  • Beat curd till smooth.
  • Add salt, tomato sauce, chilli sauce, sugar, pepper and mix well.
  • Fold in grated, chopped vegetables and mix gently.
  • Chill and serve with vegetable fingers, or as blobs over slices of chilled vegetable.