It’s earthy, creamy and nutty- this roasted beetroot dip tastes absolutely divine, and the rich hues adds a beautiful pop of colour to any grazing board.
It’s designed to be a snack, but I’ve found myself smothering it on lamb koftas, smearing it on toast with my morning eggs, anything short of simply eating it out of the container with a spoon. It’s deceptively simple to make, so make a little more than you think you’ll need; you’ll be coming back to the fridge for seconds.
Beetroot & Goats Cheese Dip
Roasted beetroot, goats cheese and dukkah pureed into a deliciously healthy and versatile dip
Servings: 4 people
Calories: 215kcal
Ingredients
- 500 g beetroot
- 120 g Greek yoghurt
- 1 tbsp extra virgin olive oil
- ½ tbsp honey
- 1 clove garlic
- ½ tbsp dukkah
- 1 tsp red chilli flakes
To Garnish
- 15 g toasted walnuts- lightly crushed
- 45 g crumbled goat's feta
Instructions
- Pre-heat the oven to 200°C
- Place the beetroots in a baking tray and roast for 1 hour- or until you can easily pierce through the beetroots with a fork. Leave to cool for 2-3 hours
- Peel the beetroots and roughly chop them into quarters
- Add all of the ingredients into a food processor and gently pulse until the ingredients are blended but still slightly chunky
- Transfer the dip onto a serving plate, scatter with chopped walnuts and crumbled goat's cheese. Serve with a side of crackers, pita bread or vegetable crudités
Nutrition
Calories: 215kcal
Carbs: 24g | Fat: 10.2g | Protein: 8g
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