
Yields:
5 serving(s)
Total Time:
5 mins
Cal/Serv:
115
Serve this spicy, earthy dip with bread, crackers, or raw veggies.
Advertisement - Continue Reading Below
Ingredients
- 8 oz.
cooked beets (about 5 small beets)
- 1/3 cup
walnuts, toasted
- 1/4 cup
prepared horseradish, squeezed of excess moisture
- 1/4 cup
plain Greek yogurt
- 1 Tbsp.
fresh lemon juice
- 1 Tbsp.
olive oil
Kosher salt and pepper
Directions
- Step 1In blender on low to medium speed, puree beets, walnuts, horseradish, yogurt, lemon juice, oil, 1/2 teaspoon salt, and 1/4 teaspoon pepper until very smooth.
- Step 1In blender on low to medium speed, puree beets, walnuts, horseradish, yogurt, lemon juice, oil, 1/2 teaspoon salt, and 1/4 teaspoon pepper until very smooth.
Nutritional Information (per 1/4-cup serving): About 115 calories, 8.5 g fat (1 g saturated), 3 g protein, 280 mg sodium, 8 g carbohydrate, 2 g fiber
Advertisement - Continue Reading Below

Grilled Balsamic Eggplant Boats

Watermelon Soju
Grill Your Lemons for Better Lemonade

S'mores Crispy Rice Treat Sandwiches
Advertisement - Continue Reading Below
Advertisement - Continue Reading Below