Pair this vibrant dip with flatbread for a tasty starter. Beetroot is excessive in antioxidants, helps detox the liver and helps digestive well being.
Components
- 500 g bunched beetroot
- 2-6 tbsp olive oil
- 75 g walnuts
- 150 g feta
- 1/2 tsp floor cumin
- salt
- freshly floor black pepper
- flatbreads; to serve
Technique
Step 1.
Preheat the oven to 220°C (200° fan).
Step 2.
Choose the leaves from the beetroot and reserve for the garnish. Peel the beetroot and take away the stalks, then lower them into quarters. Put the beetroot quarters in a big sq. of foil, drizzle with 1 tbsp of oil and season with salt and pepper. Fold up the foil and scrunch to make a sealed parcel.
Step 3.
Bake the beetroot for 45 minutes or till tender. Depart to chill, nonetheless wrapped within the foil.
Step 4.
Reserve a couple of walnut items for the garnish and put the remainder in a meals processor. Pulse till finely floor, then add the feta, beetroot and floor cumin. Course of till finely floor, pausing to scrape down the perimeters when obligatory. With the motor working, trickle within the olive oil, including simply sufficient to make a thick scooping consistency. Season to style with salt and pepper, although the feta could also be salty sufficient.
Step 5.
Switch the dip to a bowl, high with the reserved walnuts and beetroot leaves and drizzle with somewhat extra oil. Serve with toasted flatbreads for scooping.
Serves 4 – 6
