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ROASTED BEETROOT, FETA & THYME DIP

9/3/2016

1 Comment

 
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This creamy and vibrant dip featured in our Mondays Summer Journal, but it's earthy tones of rich root vegetable, garlic and thyme make it a great comfort in the winter months too. Enjoy alongside seeded sourdough and a glass of wine for a blissful afternoon treat. ​
Roasted beetroot, feta & thyme dip
 
3 large beetroot
3 tbsp extra virgin olive oil
Sea salt & ground pepper
2 cloves garlic, peeled
A handful fresh thyme
100g feta

Method 

Preheat oven to 200 C.

Place beetroot in a roasting dish, drizzle with olive oil and season with salt and pepper. Scatter over the thyme. Roast for 40 to 50 minutes or until beetroot is tender.

Transfer the beetroot to a food processor along with the feta. Process until smooth, adding extra olive oil and seasoning as needed.

Let us know how you go! 

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​
MONDAYS SUMMER JOURNAL 

MARCH SALE 15% OFF​

The days are still warm and our latest Journal is the perfect read.  A lovingly curated collection of sunshine-inspired recipes, images & aspirational words from New Zealand writers, bloggers & photographers, including several contributions from the Mondays Team..

Use the code "JOURNAL15" at checkout

1 Comment
Juliet
30/3/2017 05:10:27 pm

Love this recipe! How long will this keep in the fridge? And can you freeze it?

Reply



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