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!
2 large beetroot
1 cup cubed feta (or goat's cheese)
2 tablespoons cold water
1 tablespoon extra virgin olive oil
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