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Roast Beetroot & Feta Dip

Roast Beetroot & Feta Dip

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



Roast Beetroot & Feta Dip

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

1

Preheat the oven to 220°C/200°fan/Gas 7.

2

Roast the beetroot for about 1 hour or until tender. Leave to cool a little then top and tail, and peel away the skins.

3

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.

4

Spoon into a bowl and top with the remaining Feta and mixed seeds, if using. Serve with breadsticks, carrot batons and/or Oaty Crisps.

  1. Avatar

    Beets are my favorite!

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