Beetroot is one of my favourite ingredients. I love it for its sweet, earthy taste and amazing colour, that never fails to make me smile; but it is also a health-food heavyweight, fully deserving of its superfood name tag, packed full of vitamins, minerals and powerful antioxidants. This dip combines the lovely, salty taste of feta with the earthy, natural sweetness of the beetroot and the gentle warmth of the coriander and cumin. Incredibly easy and quick to make, you can have this on the table in 5 minutes. Serve this vibrant dip with warm, toasted pitta breads.
Serves 4
Ingredients
250g vacuum packed beetroot
2 teaspoons of ground cumin
1 teaspoon of ground coriander
100g of feta
Small handful of mint leaves, finely shredded (approximately 12 leaves)
1 tablespoon of greek yoghurt
Good pinch of sea salt and black pepper
Garnish
3 mint leaves, finely shredded
20g feta, crumbled
1/2 red chilli, finely diced
Directions
Heat a frying pan over a medium heat (no oil needed).
Add the coriander and cumin and heat for 1 minute (you should smell the lovely aromas as the spices warm up). Remove and set aside.
Place the beetroot into a food processor, and pulse to the desired consistency (blitz if you like a smooth dip, pulse in short bursts to keep it chunky if you prefer)
Add the rest of the ingredient, including the spices and blend again to combine.
Taste for seasoning, adjust if necessary.
Decant the dip into a serving bowl.
Crumble the remaining feta over the top.
Scatter over the mint and chilli.
Serve with warm toasted pitta breads.