Cooked & Loved · by Irena Macri★ 5.0 (2)
Beetroot, Walnut & Prune Dip
NUTRITION · PER SERVING35M COOK
CAL 4%·PRO 2%
CARBS 6G33% OF CAL
1G FIBER0G ADDED0G INTRINSIC1G OTHER4G TOTAL SUGAR
FAT 6G66% OF CAL
1G SAT5G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A deep-red dip made from beetroot, walnuts, and prunes with vinegar. Earthy and slightly sweet, it's served with crackers, vegetables, or alongside grilled meat and eggs.
condiment⚙️ food processordairy freegluten freeveganvegetarian
View the full recipe on Cooked & Loved →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 12- 3 medium beetroots (raw)
- 7-8 pitted prunes
- 1 large clove of garlic (finely grated)
- 1/2 cup walnuts
- 2 tablespoons red wine vinegar (or apple cider vinegar)
- 1/3 teaspoon salt
- 2-3 tablespoons of good quality mayonnaise
At a glance
PER SERVING · TIME 35M
CAL 4%·PRO 2%
CARBS 6G33% OF CAL
1G FIBER0G ADDED0G INTRINSIC1G OTHER4G TOTAL SUGAR
FAT 6G66% OF CAL
1G SAT5G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 15m
- Cook
- 20m
- Sodium
- 106mg
- Total sugar
- 4g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 135mg
- Calcium
- 10mg
- Iron
- 0.27mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 106MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.