Beetroot and Persian Feta Dip
This beetroot recipe is so versatile in usage due to the texture from the beetroot, feta and almonds! It is delicious served with warm slices of Turkish bread or, dolloped into little pre-made pastry cases topped with thin slices of roasted capsicum and finished with a fresh basil leaf. Even as a spread or on salad, the flavour of this beetroot dip adds the perfect touch to a variety of meal ideas!
450g can GOLDEN CIRCLE Sliced Beetroot, drained
150g marinated Persian Feta, oil reserved
100g blanched almonds, toasted
1 tsp orange zest
salt & freshly ground black pepper
- Blend GOLDEN CIRCLE beetroot, feta, toasted almonds and orange zest in a food processor until well combined.
- Season to taste, then continue blending while adding enough reserved oil to achieve a smooth consistency.
- Serve with warm crusty bread or grissini sticks & antipasto.
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