Roasted Beetroot Feta Dip
This Beet and Feta dip is made with roasted fresh beetroot and crumbled vegan feta cheese for a creamy finish.
Ingredients
- 2 large beetroot
- 3 tbsp olive oil
- 2 cloves garlic
- 50 g vegan feta cheese
- ½ tsp salt
- ½ tsp cumin
Instructions
- Peel and cut beetroot into small cubes.
- Place them to a baking dish and cover with 1 tbsp olive oil, salt and cumin.
- Roast in the preheated 180C oven for about 45 minutes until beets are fork tender.
- Transfer cooked beetroot in to a food processor along with garlic, vegan feta, olive oil, salt and cumin to taste.
- Blend until smooth. Add a splash of water if you feel it is too thick.
- Plate the beetroot feta dip with more olive oil on top and some greens. Enjoy!