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
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!