Beetroot and Feta Dip

This beautifully bright beetroot dip goes great on a platter together with toasted pita triangles, or crispbread, or will brighten up a lunch box as a sandwich spread or as something to dip crunchy raw veggies into!


beetroot dip with crispbread and vegetables

You'll Need:

2 large beetroot

1 cup cubed feta (or goat's cheese)

2 tablespoons cold water

1 tablespoon extra virgin olive oil


Method:

Preheat oven to 200°C.


Wash beetroot and cut into cubes. Arrange on an oven tray and drizzle with a little olive oil.

Roast for around 30 minutes, until beetroot is soft, then leave to cool.


Transfer beetroot to a food processor or blender along with feta, water and olive oil. Blend until smooth, adding a little extra water if needed.


Serve with toasted wholemeal pita triangles, crispbread, or veggie sticks.


Makes around 2 cups