A recipe full of colour today, in an attempt to combat the complete lack of sunshine outside! Beetroot are delicious and plentiful from my vegetable patch at the moment so I thought I would share a great appetiser / mezze / side dish / open sandwich topper. Roasted Beetroot Dip with Feta is an incredibly versatile dish!
Serve this delicious sharing plate – garnished and flavoured with feta, dill fronds, diced cucumber and thick, creamy Greek-style yogurt – with warm flatbreads, perfect for scooping.
Roasting the beetroot really concentrates the sweet, earthy, flavour. I like to bake the garlic too, the strong flavour mellows and sweetens which then works so well with the silky tahini and warm cumin. Adding a spritz of lemon juice then lifts and brightens the dish.
This dip is so adaptable, I often double the recipe. Perfect for a weekday lunch, slathered on a slice of Danish Sourdough Rye Bread (Rugbrød) Add a sliced hard boiled egg, lightly pickled cucumber and lettuce.
Alternatively serve as part of a mezze, and top with dukkah (North African spice and nut mix) or sumac, then add a good glug of extra virgin olive oil (vegan option). Lovely served with Muhammara and Sumac Spiced Courgette.
I love this recipe, it is relatively quick to make, tasty and healthy too.
Roasted Beetroot Dip with Feta
Ingredients
- 350 g small beetroot washed and trimmed
- 1 fat clove garlic unpeeled
- ½ tin cooked chickpeas 120g
- 2 Tbls tahini
- 50 ml extra virgin olive oil
- ½ juice of lemon
- 1 ½ tsp ground cumin
Toppings
- Feta, natural yogurt, diced cucumber & fresh dill
Instructions
- Oven 190°C fan. Place the beetroot on a baking tray, drizzle with olive oil, add a splash of water, the garlic clove and season with salt and pepper. Cover with foil and bake for 45-60 minutes or until soft. (if you only have small cloves of garlic, use 2-3 and add after 20 minutes of cooking).
- When the beetroot are cool enough to handle, remove the skin (it should come away quite easily). Place in a blender. Peel away the skin from the garlic clove and add to the blender with the chickpeas, tahini, lemon juice and cumin, blitz. Scrape down the sides and blitz again, adding the olive oil in a thin steady stream. If it’s too thick add a few tablespoon of cold water.
- Add the toppings. Serve with flatbreads or breadsticks.
*Stores well in the fridge for up to 5 days.
Tips:
As an alternative to beetroot, try roasting carrots instead, then blend with the remaining ingredients, it is delicious!
Lavender and Lemon Shortbread Biscuits
Leave a Reply