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BEETROOT WHIPPED FETA
Beetroot Whipped Feta is a glorious combination of simple ingredients that creates a deep pink dip with a delicious sweet and salty flavour. It's easy to make and perfect to serve with all your favourite dipping vegetables and crackers.
Equipment
- Food Processor
- weighing scales or cup measures
- Measuring spoons
- Sharp knife
- chopping board
Ingredients
- 250 grams cooked beetroot
- 200 grams feta cheese
- 1 tablespoon honey
- 1 tablespoon olive oil
- 1 tablespoon Greek Yogurt
- 1½ teapsoon dill finely chopped
Instructions
- Weigh 250 grams (2 cups) cooked beetroot (beets).
- Weigh 200 grams (1½ cups) feta cheese. Use your fingers to rumble the cheese.
- Put the beetroot and feta into a food processor or blender. Add 1 tablespoon of honey.
- Add 1 tablespoon of olive oil to the ingredients in the food processor.
- Add 1 tablespoon of Greek yogurt and 1 teaspoon fresh dill fronds, finely chopped, to the food processor.
- Process all the ingredients until the smooth.
- Spoon the Beetroot Whipped Feta into a serving dish, drizzle with a little extra olive oil and garnish with ½ teaspoon finely chopped dill fronds. Serve with raw vegetables, pitta bread and/or breadsticks for dipping.
- Or spoon into a lidded container and keep in the refrigerator for up to 3 days. Bring to room temperature and stir before serving.
Notes
Beetroot Whipped Feta will serve two people as an appetiser or snack with vegetable crudites and crackers or pitta bread. It will serve more as part of a mezze table other dips such as Roasted Carrot Hummus or Courgette (Zucchini) Baba Ganoush.
Nutrition
Calories: 417kcalCarbohydrates: 25gProtein: 17gFat: 29gSaturated Fat: 14gPolyunsaturated Fat: 1gMonounsaturated Fat: 10gCholesterol: 89mgSodium: 1241mgPotassium: 490mgFiber: 4gSugar: 17gVitamin A: 521IUVitamin C: 7mgCalcium: 524mgIron: 2mg