INGREDIENTS
500g beetroot, peeled and cut into wedges
3 tablespoons yoghurt
1 tablespoon fresh grated horseradish, or to taste 2 teaspoons merlot vinegar
METHOD
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Place the beetroot in a solid steam tray and steam at 100° for 25 minutes, or until soft when cut with a knife.
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Once cooked, place the beetroot and the remaining ingredients in the bowl of a food processor or blender. Process until a smooth consistency and serve.
Note
- Serve alongside celery and carrot sticks, as well as your favourite wafer cracker.
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This dip will keep in an airtight container in the refrigerator for up to a week, so make on the
weekend for tasty lunches all week long!
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A great way to get some endurance boosting nitrates in your diet if you don’t enjoy drinking
beetroot juice.
- A perfect spread to use on sandwiches or wraps.
APPLIANCE / FUNCTION
Miele in collaboration with Sports Dietitians Australia
Sports Dietitians Australia (SDA) is the peak association for accredited sports dietitians, supporting them to be global leaders in sports nutrition practice. Their members are integral to active Australians achieving their health and performance goals safely, with credible, evidence based sports nutrition advice
