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Saturday, 5 February 2011

Beetroot and Feta Dip

This would also work very well with raw beetroot. Try to use the best extra virgin olive oil you can be bothered using, it makes a difference.

2 medium beetroot
2 tbs crumbled feta
1 clove garlic
1 handful of mint leaves
1/3 cup extra virgin olive oil (may need more)
1 tbs cherry vinegar (may need more)
Salt and pepper

Peel and cut the beetroot into wedges. Season the wedges then coat in olive oil then roast in an oven at 200C for 30 mins then allow to cool. Put all of the ingredients in a food processor and blend. If the mixture is too dry, add more extra virgin olive oil. Taste the dip and see if it needs a) more mint b) more vinegar c) more salt/pepper d) more garlic.
Serve with toasted crusty bread. We ate this with barbecued lamb backstraps and a parsley salad.

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