Roast Beetroot & Feta Dip

Name: Roast Beetroot & Feta Dip
Prep time: 15 min
Cook time: 15 min
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

Roast Beetroot & Feta Dip is perfect when you need to whizz up something delicious for friends to nibble on, from A Zest For Life Cookbook.

Beetroot Breadsticks Cannellini Beans Chilli Flakes Cumin Seeds Feta Cheese Mixed Seeds Oaty Crisps Soured Cream

5/5
2

4–6

15 mins

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

Instructions

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.

Cook’s Tips

Wear rubber gloves when peeling the beetroot to avoid staining your hands. Chilli flakes give a slight ‘kick’ to the dip, the cumin is more fragrant; choose your preference.

Categories:A Zest For Life Cookbook New Year’s Eve Party Food Starters & Snacks Vegetarian