Beet and Carrot Dip

Recipe by
Total Time:
15-30 minutes
Serves: 2
Nutrition facts:

240 calories, 9 grams fat

Technique: Assemble Recipe
Difficulty: Easy

Take a look at more Dips-Spreads Recipes. You may also want to try Basic Mayonnaise Sauce, Sweet Corn Relish , Homemade Mango Jam, Hummus with Carrot and Celery Sticks

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Ingredients

  • 1 - dark tender beetroot
  • 1 - carrot
  • 1 - onion
  • 1 sprig - spring onion
  • 1 tsp - tomato sauce
  • 1/2 tsp - chilli sauce
  • 1 tsp - sugar
  • 1/4 tsp - black salt
  • To taste - salt
  • To taste - pepper

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.

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