Electric Pink Puree. Dip. Puree.

I love the combination of beetroot and horseradish and so I have combined them with some low fat feta and yoghurt into a completely divine, healthy, shocking pink dip.  Or puree.  I can’t really make up my mind whether I prefer it as a hot puree to be topped with white fish or chicken, or as a cold dip served with raw veggies and crisps.  

Hmm either way you can be sure that you will be uber happy with the result and will feel healthily smug to boot.  By microwaving the raw beetroot you can rely on this being a super quick standby for any unexpected guests.

           

Ingredients

3 small raw beetroot with roots and 5 cm of stalk attached (or pre-cooked but not preserved in vinegar)

130 g low fat feta

2 ½ tsp hot horseradish sauce

3 tbsp low fat plain yoghurt

½ tsp lemon zest

1 ½ tbsp lemon juice

salt and black pepper

Method

1. Place the raw beetroot in a microwavable dish and cover with water and clingfilm.  Microwave on hug for 5-6 minutes or until cooked. Remove from the dish and allow to cool.

2. Scrape or pull off the beetroot skin, chop and pop in a blender.  Add the remaining ingredients and blend until combined and smooth.

Scatter with mint leaves and pumpkin seeds if serving as a dip, or heat through in a saucepan if serving as a puree.