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
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.
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.
Head of Dairy Diary; I'm passionate about producing high quality products that our customers will cherish. I'm also a mum of three and I enjoy cooking, walking, gardening and art with my family, as well as lino printing (if I find time!)
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