Beetroot, lemon & garlic dip
Great dips are a must-have all year round and this sweet, tangy, deeply delicious beetroot recipe is one you’ll want to make time and time again.
Made with slow roasted seasonal beetroots with balsamic vinegar, garlic, lemon juice and cream cheese, it pairs beautifully with a simple marinated feta and sea salt & rosemary focaccia. A serious crowd pleaser that’s equally at home on the dinner party table as it is in a sandwich or dipped into with crackers.
INGREDIENTS:
Bunched beetroot (450-500g)
1 tbsp Balsamic Vinegar
25ml Mellow Yellow Cold Pressed Rapeseed Oil (plus extra for roasting)
2 tbsp good quality cream cheese
Juice of 1 large lemon
3 large cloves of garlic, peeled and minced
Salt & Pepper to season
Drizzle of Chilli Oil, handful of baby basil, seeds and marinated feta to top
METHOD:
Preheat the oven to 200C
Cut the tops and leafy ends off the beetroot, peel and cut into chunks, then place in a roasting dish with 1 tbsp Balsamic Vinegar Dressing, a drizzle of Cold Pressed Rapeseed Oil and a large pinch of salt & pepper. Roast for an hour until the beetroot is sizzling and softened in the middle. Allow to cool.
Place the cooled beetroot in a blender with the cream cheese, lemon juice, minced garlic, Mellow Yellow Cold Pressed Rapeseed Oil and salt and pepper. Blitz until smooth, adding more lemon juice and seasoning to taste.
Spread the dip out onto a plate and top with the marinated feta, seeds, baby basil and a drizzle of chilli oil.
