Ryvita with beetroot & walnut dip and spinach

This recipe uses

Original Rye Crispbread

Find out more

If you liked this, you'll love...

One pan breakfast hash

Preparation time: 10 minutes

Sharing Mezze with Beetroot & Feta Dip, Parsley Oil & Black Olive Tapenade

Preparation time: 30 minutes

Ryvita with beetroot & walnut dip and spinach

Preparation Time: 5 minutes

Number of Servings: 1

Recipe by Ryvita

Printer friendly recipe
Ryvita with beetroot & walnut dip and spinach
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
Salt
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

  1. 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.
  2. Spread the beetroot dip over two crispbreads and top with the spinach leaves and some extra crumbled walnut pieces.
  3. You can use pre-cooked or canned beetroot for this dip.