Project Description
Roast Beetroot and Fetta Dip with Raw Vegetables
- Serves 6
- Preparation time: 10 minutes
- Cooking time: 40 minutes
Your family and friends will love the wonderful natural colour of this easy to make fetta and beetroot dip. Combined with colourful, fresh vegetables you have delicious entree or snack that’s naturally full of healthy antioxidants.
Ingredients:
- 200g Lemnos Smooth Fetta, broken into pieces
- 2 medium beetroot
- 200mL pot crème fraiche
- 2 tbsps fresh dill chopped
- 2 medium cloves garlic crushed
- 1 tbsp lemon juice
- Sea salt and pepper
- 2 carrots peeled, cut into batons
- 1 Lebanese cucumber, cut into batons
- ½ red capsicum, cut into batons
- 1 small bunch radishes, washed and trimmed
Method:
Preheat oven to 180oC.
- Wash and trim the beetroot. Wrap it tightly in foil and bake in the oven for about 35-40 minutes or until tender when you check it with a knife or skewer.
- Allow the beetroot to cool wrapped in the foil. Then remove the foil, cut off any stalks and slip off the skin. (Note: If you are short of time you can skip this step because you can buy precooked beetroot at most good greengrocers)
- In a food processor add the Lemnos Smooth Fetta, peeled cooked beetroot, dill, crème fraiche, crushed garlic and blitz until smooth. Season to taste with lemon juice, salt and pepper.
- Transfer the dip to a bowl and serve surrounded with crisp vegetables for easy dipping.
