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Cookbook
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Polish
Appetizer
Polish
Appetizer
Beetroot and White Bean Dip
by · Easy
Vegan
Source of protein
High fibre
Low sugars
Source of potassium
Contains gluten and celery. Check the ingredients if you cook for someone with allergies.
A shocking-pink dip of earthy beetroot and creamy white beans, sharpened with lemon and garlic. Beet nitrates are an endurance favourite — serve with rye crispbread and look good doing it.
10 minPrep
10 minTotal
4Serves
Beetroot and White Bean Dip
by · Easy
Vegan
Source of protein
High fibre
Low sugars
Source of potassium
Contains gluten and celery. Check the ingredients if you cook for someone with allergies.
A shocking-pink dip of earthy beetroot and creamy white beans, sharpened with lemon and garlic. Beet nitrates are an endurance favourite — serve with rye crispbread and look good doing it.
10 minPrep
10 minTotal
4Serves
Nutrition
Per serving · 137.5 g
217kcal
911 kJ
Protein
8.75 g18%
Carbohydrate
37.7 g14%
Net carbs †
27.8 g
Sugars
5.45 g6%
Fibre
9.89 g
Fat
5.32 g8%
Saturates
0.66 g3%
Salt †
0.81 g14%
Calculated from 100% of ingredients. Some values are estimated or unavailable — marked below.
Estimated (partial coverage)
Low coverage
†Calculated
—No data
Amount · % of EU reference intake (RI) for an average adult (8,400 kJ / 2,000 kcal). Sources: Max Rubner-Institut (2025): Bundeslebensmittelschlüssel (BLS), Version 4.0 - Deutsche Nährstoffdatenbank. Karlsruhe. DOI: 10.25826/Data20251217-134202-0; U.S. Department of Agriculture, FoodData Central, SR Legacy. Food classification: FoodEx2 classification system by EFSA. For general reference only — not medical or dietary advice.
Before you start
You'll need
Food processor
Ingredients
Quantities scale automatically · metric units (change in profile)
Instructions
1
Put the boiled beetroot, white beans, garlic, lemon juice and olive oil into a food processor and blitz until completely smooth.
2
Season with salt and black pepper, taste, and add more lemon if it needs brightness. Stir in the chopped dill.
3
Serve in a shallow bowl with the rye crispbread for dipping. Keeps three days in the fridge.
Before you start
You'll need
Food processor
Ingredients
Quantities scale automatically · metric units (change in profile)
Instructions
1
Put the boiled beetroot, white beans, garlic, lemon juice and olive oil into a food processor and blitz until completely smooth.
2
Season with salt and black pepper, taste, and add more lemon if it needs brightness. Stir in the chopped dill.
3
Serve in a shallow bowl with the rye crispbread for dipping. Keeps three days in the fridge.
Nutrition
Per serving · 137.5 g
217kcal
911 kJ
Protein
8.75 g18%
Carbohydrate
37.7 g14%
Net carbs †
27.8 g
Sugars
5.45 g6%
Fibre
9.89 g
Fat
5.32 g8%
Saturates
0.66 g3%
Salt †
0.81 g14%
Calculated from 100% of ingredients. Some values are estimated or unavailable — marked below.
Estimated (partial coverage)
Low coverage
†Calculated
—No data
Amount · % of EU reference intake (RI) for an average adult (8,400 kJ / 2,000 kcal). Sources: Max Rubner-Institut (2025): Bundeslebensmittelschlüssel (BLS), Version 4.0 - Deutsche Nährstoffdatenbank. Karlsruhe. DOI: 10.25826/Data20251217-134202-0; U.S. Department of Agriculture, FoodData Central, SR Legacy. Food classification: FoodEx2 classification system by EFSA. For general reference only — not medical or dietary advice.