Ryvita with beetroot & walnut dip and spinach

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Easy homemade beetroot dip with Ryvita.

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Printer Friendly Recipe

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• Energy (kJ)
  621
  2330
• Energy (kcal)
  148
  557
• Fat
  9.4
  35.1
• of which Saturates
  0.6
  2.3
• Carbohydrate
  10.2
  38.2
• of which Sugars
  6.7
  25.3
• Fibre
  4.5
  17
• Protein
  4.1
  15.4
• Sodium
  65mg
  244mg

• PER 100G
• PER SERVING

Ingredients

250g cooked beetroot, drained and chopped

30g walnuts, chopped

1 teaspoon Mazzetti Balsamic Glaze

1 teaspoon finely grated orange rind

2 Ryvita Original crispbreads

50g baby spinach leaves, sliced finely 

Optional: extra crumbled walnuts, to serve

Method

Put the beetroot, walnuts, Balsamic Glaze and orange rind into a small food processor or blender; blitz to a puree and season to taste with sea salt and freshly ground black pepper.

Spread the beetroot dip over two crispbreads and top with the spinach leaves and some extra crumbled walnut pieces.

You can use pre-cooked or canned beetroot for this dip

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