Egyptian Beetroot Dip recipe
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A warm, spiced beetroot dip combining roasted beets with yogurt, cumin, coriander, and cinnamon—flavors beloved in ancient Egypt. Earthy and aromatic, it's topped with toasted pistachios and drizzled with olive oil. Serve as an appetizer with vegetables or bread.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 6- 2 large beetroots (scrubbed and stalks trimmed)
- 4 cloves garlic
- 1/3 cup yoghurt (or dairy-free yogurt for vegan version)
- 1 tsp heaped cumin seeds
- 1 tsp coriander seeds
- 1 tsp ground cinnamon
- juice of half a lemon
- salt and pepper
- olive oil
- toasted pistachios (roughly chopped (optional))
At a glance
PER SERVING · TIME 60M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Cook
- 1h
- Sodium
- 199mg
- 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
- 119mg
- Calcium
- 34mg
- Iron
- 0.49mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- —
- SODIUM
- 199MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.