Beetroot and Feta Dip

I like to do veggie packed snacks for pre-dinner drinks or quick lunches. I have been making beetroot hummus for a while now so when I was deciding what to do with my latest bunch of roasted beetroot this came to mind. A pack of feta unused in the fridge and memory of beetroot and feta burgers from a food styling session was the trigger I needed. This is so simple it’s really a kitchen sketch than a proper recipe. The variations could be endless too. I used choggia beetroot that is home grown at Secretts in Milford, which is why it has a delicate pink hue but any beetroot would work. Although these candy stripe beetroot are gorgeous looking raw you lose the stripe when they are cooked but the flavour is sweet. Roasted beets are superior as they are not as watery as boiled so give a more robust texture to the finished dip. The beetroots can be roasted the day before.

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Ingredients

I large bunch of Choggia beetroot, scrubbed
1 x 200g pack of feta, reserve 50g for the garnish
Juice of 1 lemon
2-3 dessertspoons of natural yogurt
3-4 sprigs of fresh thyme, remove the leaves and discard the stems
Freshly ground black pepper
To garnish
The reserved feta cheese crumbled or finely cubed
A drizzle of rapeseed oil
Some fresh herbs (I used blackcurrant sage flowers)
Pre-heat the oven to Gas 5/ 200°C /Fan 180°C

Place the beetroot in a roasting tin and cover with foil. Roast until tender approximately 40mins to 1hr. Leave to cool in the tin. Remove the skins they should just slide off with the help of a sharp knife.

Chop the beetroot roughly and place in a food processor with the feta, lemon juice and 2 spoons of yogurt. Process until smooth and add more yogurt if the mixture is too thick. Add the herbs and pepper and blitz just to combine. Test the seasoning you shouldn’t need salt as the feta should be enough. But suit your own taste here.

Using a silicone spatula, heap the dip into a serving dish and make a swirly pattern on the top with a metal spoon. Place the reserved feta in the centre and then garnish with herbs and finish with a drizzle of rapeseed oil. Serve with crudités, warm pitta or bread sticks.

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