Roast Beetroot & Feta Dip
Emily Davenport
4-6 servings
15 minutes
101
British
snacks, dips
Roast Beetroot & Feta Dip is perfect for when you need to whizz up something delicious for friends to nibble on, from A Zest For Life Cookbook.
Ingredients
- Raw beetroot 1 bunch (approx. 500g/1lb 2oz)
- Cooked or drained canned cannellini beans 75g (3oz)
Dried chilli flakes or cumin seeds ¼ tsp
Feta cheese 65g (2½oz), chopped
Soured cream 4-6 tbsp
- Salt and freshly ground black pepper
- Mixed seeds 2 tsp (optional)
- Breadsticks, carrot batons or Oaty Crisps (p44) to serve
Find this recipe in the A Zest For Life Cookbook
Directions
Preheat the oven to 220°C/200°fan/Gas 7.
Roast the beetroot for about 1 hour or until tender. Leave to cool a little then top and tail, and peel away the skins.
Place the beetroot in a food processor with the beans, chilli flakes or cumin seeds, and 50g (2oz) of the Feta cheese. Whizz to blend together then whizz in enough soured cream to make a smooth dip. Season to taste.
Spoon into a bowl and top with the remaining Feta and mixed seeds, if using. Serve with breadsticks, carrot batons and/or Oaty Crisps (recipe on page 44 of A Zest For Life Cookbook)