Another firm favourite of mine, this beetroot dip proves a hit at BBQs due to it’s fresh flavour. I think the kids are even attracted to the bright colour, which makes for an easy way to get vegetables into them unknowingly.
Serve with crisp flatbread such as lavosh or melba toast for crispiness.
The recipe makes 2 cups.
INGREDIENTS
- 1 bunch of beetroot
- 80g feta
- 1/3 cup Greek yoghurt
- Decent pinch of salt
METHOD
- Preheat oven to 200 c.
- Cut stems from a bunch of beetroot and put the bulbs into a baking dish.
- Roast for 1 hour until tender, then allow to rest for 30 minutes.
- Wearing rubber gloves, peel beetroot and cut into rough pieces. Process in a food processor with the feta, yoghurt and salt until pureed.
- Store in the fridge for up to 10 days.
(Picture courtesy of mudpiehomer.blogspot.com.au)
