Beetroot & Goat's Feta Dip

beetroot-goat-feta-dip

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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