The problem with most dips is that the more tasty they are the less healthy they are. So my desire to eat dip by the spoonful is inversely proportional to how much I should eat.
But I have solved the problem with Beetroot and Feta Dip: a beautiful, creamy, magenta coloured dip. Easy – only four ingredients; super tasty – I have been known to eat many spoonfuls; and best of all it’s healthy!
The sweet earthiness of the beetroot is balanced by the creamy feta and to round out the flavours the sweet-tangy balsamic adds depth to the flavour profile. This is a great party dip because it it so easy to present beautifully and it can be served with both crackers and vegie sticks.
This recipe makes quite a lot, but if you keep the proportions the same of 2:1 beetroot to feta you can scale the volume up or down really easily.
Beetroot and Feta Dip
makes 3 cups, 5 minutes plus beetroot cooking
500gms beetroot, boiled until a knife slides in easily, peeled and roughly chopped
Salt to taste, approximately 1 teaspoon
Balsamic vinegar to taste, approximately 2 teaspoons
Optional – walnuts or pistachios
Boil your beetroot in a pot just covered with water for around an hour. The timing depends on the size of your beetroot, small beetroot will take as little as 30 minutes. The beetroot are cooked when a knife or skewer can be easily inserted.
Roughly chop your beetroot and feta, blend with nuts (if including nuts) until smooth. Taste the mix – this is important, you need to determine how much salt and balsamic is needed to get the flavour you desire. Add a little balsamic and salt, mix in well and then re-taste. Continue to add balsamic and/or salt until it tastes how you like it. I find a pinch or two of salt and a good slurp of balsamic is the right quantity.