Ryvita with beetroot & walnut dip and spinach

THIS RECIPE USES

ORIGINAL RYE CRISPBREAD

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Ryvita with beetroot & walnut dip and spinach

Preparation Time: 5 minutes

Number of Servings: 1

Recipe by Ryvita

Energy (kj)

2330

621

Energy (kcal)

557

148

Fat

35.1

9.4

of which Saturates

2.3

0.6

Carbohydrates

38.2

10.2

of which Sugars

25.3

6.7

Fibre

4.5

Protein

15.4

4.1

Sodium

244mg

65mg

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

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