Incorporating beet dip with vegetables into your diet can be a tasty and nutritious way to enjoy the health benefits of both beets and fresh vegetables.

Beet Dip with Vegetables
Level: Easy Prep: 10 minutes Yield: 4 servings
Total:  Inactive:  Serving Size: 4 oz

Ingredients

  • 14 ounces beets, whole, canned
  • 2 ounces lemon juice
  • 6 ounces Greek yogurt
  • 2 teaspoons ground cumin
  • ¼ tespoon salt
  • ¼ teaspoon ground black pepper
  • ¼ cup fresh parsley, chopped
  • ½ cup broccoli
  • 8 (2 each) serving baby carrots
  • ½ ounce sugar snap peas

Directions

  1. Wash hands with soap and water.
  2. In a blender or food processor, combine beets, lemon juice, cumin, salt, and pepper. Blend until smooth.
  3. Add chopped parsley leaves and refrigerate until ready to serve.
  4. Optional: serve with pita bread slices, beet chips, bread.
 

Nutrition Facts

4 servings per recipe
Serving size: 4 oz
Calories 90 per serving

Contents % Daily Value
Total Fat 1.5g 2%
Saturated Fat 0.5g 3%
Trans Fat 0g  
Cholesterol <5mg 1%
Sodium 7150mg 311%
Total Carbohydrate 12g 4%
Dietary Fiber 2g 7%
Total Sugars 10g  
Incl. Added Sugars 0g  
Protein 7g 13%
Vitamin D 0mcg 0%
Calcium 110mg 8%
Iron 2.2mg 10%
Potassium 360mg 8%
The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
 
Weding, H. 2024, Beet Dip with Vegetables, Extension | University of Nevada, Reno, Recipes

Extension Associated Contacts

Natalie Mazzullo
Natalie Mazzullo
Hans Weding
Hans Weding
 

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