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Beetroot Dip

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)39.6
Energy (kCal)178.0
Carbohydrates (g)-
Total fats (g)1.0
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Parboil the beetroot bulbs then bake them until soft. | 2. Peel and cut into quarters. | 3. Process in a food processor or blender until finely chopped. | 4. Grate the garlic into the yoghurt, add salt and mix well. | 5. Add to the beetroot and stir to combine. | 6. Dizzle olive oil over top to finish. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    beetroot 3 178.0 0.0 39.6 1.0
    garlic clove 1 178.0 0.0 39.6 1.0
    creamy greek yogurt 200 g 178.0 0.0 39.6 1.0
    salt 1 pinch - - - -
    olive oil - - - -

    - Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.



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