If you have a food processor or stick blender this vibrant coloured Minted beetroot and feta dip recipe can be blitzed together in minutes.
Beetroot is packed with antioxidants, vitamins, minerals, fibre, energy boosting natural sugars and body building protein, no wonder it is regarded as a superfood.
Serves 4
250g pack cooked beetroot in natural juices
11/2tsp harissa spice paste
1tsp red wine vinegar
Salt and freshly ground black pepper
110g feta cheese, drained, crumbled
3 stems fresh mint leaves torn from stems
tbsp 0% fat Greek yogurt
1/2 pomegranate, seeds removed
160g pack Manomasa White Cheddar Tortilla Chips
Drain the beetroot juices into a processor or stick blender cup. Roughly chop the beetroot then blitz with the harissa, vinegar and a little salt and pepper until a coarse puree.
Reserve one quarter of the feta and a few tiny mint leaves for garnish, strip the remaining leaves from the stems and add to the beetroot with the yogurt. Blend again until smooth.
Spoon the dip into a bowl, garnish with the remaining feta, reserved mint leaves and pomegranate seeds. Serve with the tortilla chips for dunking.
Cook’s tip
Not a fan of mint or feta then flavour the dip with a little horseradish cream and chopped chives.
