Beetroot dip with delicious Keto bread. Rich earthy tones of the beetroot and the Keto bread are a fantastic accompaniment to a smooth glass of white wine.
Preheat your oven to 375F (180C). Slice up the beetroot into large chunks and place them onto a baking tray. Place in the oven for 20 mins
Add the remaining ingredients to a blender (I used my Nutribullet). Wait until the beetroot has been in the oven for the required time, (I left most of the beetroot skin on for an earthier taste) and place it in with the rest of the ingredients. Blend until smooth!
Serve with my Keto bread rolls sliced thinly.
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Nutrition Facts
Roast Beetroot Dip with Feta
Amount Per Serving
Calories 276Calories from Fat 225
% Daily Value*
Fat 25g38%
Saturated Fat 7g44%
Monounsaturated Fat 15g
Carbohydrates 6g2%
Protein 6g12%
* Percent Daily Values are based on a 2000 calorie keto diet.