Whipped Feta with Roasted Beetroot
Servings: 200 grams
A delicious dip, mayo replacement for sandwiches, or purée to accompany any meat/fish.
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Ingredients
- 2 beetroots - small, 170g net weight once peeled
- 1 sprinkle fine himalayan pink salt
- 1 drizzle extra virgin olive oil
- 90 g feta cheese - cubed or crumbled
- 30 g extra virgin olive oil
- 1 tsp lemon juice - fresh
Instructions
- wash, dry, peel and cut your beets into 1/8 pieces.2 beetroots
- place them in a foil-lined oven tray, and toss with salt and a little bit of oil.1 sprinkle fine himalayan pink salt, 1 drizzle extra virgin olive oil
- bake at
200 °C static (no need to pre-heat) for about 45 mins (until fork tender), then remove from oven and set aside to cool. - once cooled, put 80g of the roasted beets in a blender or mini food processor, add remaining ingredients and blitz to a purée; taste and add salt if needed.90 g feta cheese, 30 g extra virgin olive oil, 1 tsp lemon juice
- serve immediately, or transfer to a sealed container and keep refrigerated for up to 3 days.
Notes
For a creamier, milder result, add a splash of whipping cream at the blending stage.
Use as a dip, in place of mayonnaise in sandwiches, or as a purée to accompany your meat/fish meal.
Once refrigerated it will harden and become a spreadable paste that’s ideal for sandwiches. If you want it looser, just warm it up slightly.
Use Metric Kitchen Scales for accuracy:
Food Scales (UK)
Food Scales (U.S.)
Nutrition
Serving: 50grams | Calories: 126kcal | Carbohydrates: 2g | Protein: 4g | Fat: 11.4g
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