Feta & Roasted Beet Dip
This bright red dip adds a splash of colour to any table. It is also one of the simplest recipes you will ever make, is inexpensive and can be made in advance. As well as all this, it is extremely versatile, use it as a dip, spread, snack or if you are feeling Masterchefy a smear across a plate is an artistic touch – it goes especially well with grilled or roasted lamb.
Roasting the beetroot does take some time, but once it is in the oven no attention is required, as it can be left to cook while you are doing other things.
Makes about 2 cups
400-500g whole beetroot
100g drained Origin Earth Feta in Brine, crumbled
1 Loosely wrap beetroot in foil, place in a baking dish and bake at 180°C for 1½ to 2 hours or until tender – you should be able to easily pierce the beetroot with a skewer. Remove beetroot from foil and set aside until cool enough to handle.
2 Once beetroot have cooled, remove the skin, if they are properly cooked the skin should easily slip off.
3 Cut cooked beetroot into chunks and place in a food processor. Add feta and yoghurt and puree.