Beetroot & Goat's Feta Dip
March 24, 2016
Ingredients:
3x large beetroot
140g goats feta cheese
2 teaspoons lemon juice
2 teaspoons lemon zest
2 tablespoons extra virgin olive oil
1-2 gloves garlic, crushed or finely chopped
1-2 tablespoons fresh dill, finly chopped
Sea Salt to taste
Fresh cracked pepper to taste
Method:
Preheat oven to 200 ºC.
Cut off the tops and bottoms of the beetroot (use gloves to avoid staining your hands).
Roast for 40 - 50 mins or until a fork easily peirces right through them.
Peel off the beetroot skins (use gloves) and let them cool.
Blend all ingredients in a food processor until smooth. Add salt and pepper to taste.
Enjoy with crackers or vegetable sticks. Also makes a great sandwich spread!
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