Ryvita with beetroot & walnut dip and spinach
Easy homemade beetroot dip with Ryvita.
Preparation Time: 5 minutes
Printer Friendly Recipe
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Energy (kJ)
621
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Energy (kcal)
148
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Fat
9.4
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of which Saturates
0.6
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Carbohydrate
10.2
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of which Sugars
6.7
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Fibre
4.5
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Protein
4.1
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Sodium
65mg
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