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Beetroot and Feta Dip

October 6, 2018 By All That I'm Eating 15 Comments

Beetroot is one of my favourite vegetables; it’s sweet, earthy flavour is like nothing else. I like to roast it with other root veg, boil it and add a little rich balsamic vinegar for a simple side or salad and I have tried smoking it on the barbecue in the past too. This latest batch of beetroot however I decided should be turned into a beetroot and feta dip. Firstly because the colour would be glorious and secondly because I wanted something punchy and full of flavour to serve with some delicious sourdough.

beetroot and feta dip

ingredients

You will need (for a big bowl of dip):

  • 4 medium/large beetroot
  • 200g feta cheese
  • 1 garlic clove, peeled and crushed
  • 1/2 tbsp dried oregano
  • 1 tbsp balsamic vinegar
  • 2 tbsp extra virgin olive oil
  • Juice 1/2 a lemon
  • Salt and pepper

method

Start by cooking the beetroot. Chop off most of the stalks on each beetroot leaving an inch or two still attached (this helps to stop too much colour bleeding out while they cook). Place all the beetroot into a saucepan filled with enough cold water to cover the beetroot.

Put the pan on the hob and bring to the boil, then reduce to a simmer and leave the beetroot to cook for half an hour to an hour depending on the size of the beetroot. Test them with a knife to ensure they are cooked through before draining.

Leave the beetroot to cool; you can run them under cold water to speed this up. Peel the beetroot. You can use a vegetable peeler but I find it much quicker and easier to simply wipe the skins off with my hands. It’s an extremely satisfying thing to do but you do get very pink hands!

Roughly chop the beetroot and add to a food processor and add all the other ingredients, reserve a little feta for the top. Blend everything together to make the dip; you can go until completely smooth or a little chunky, whichever you prefer.

Tip the beetroot dip into a bowl and top with the remaining feta and a little sprinkle of extra oregano too.

beetroot dip with feta

I think the colour of this is spectacular, just what you need on an overcast day to cheer you up. The sweetness of the beetroot and the saltiness of the feta work so well together and the lemon and balsamic vinegar add a little sharpness too. Using dried oregano gives the dip a good hit of herbal flavour and you could certainly try using fresh if you have some. Next time I think I would add a little toasted cumin or maybe a spoonful of horseradish. Serve as a side or, as I did, eat half a loaf of sourdough and dunk away.

Pin recipe for later!

Beetroot and feta dip with oregano

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Filed Under: Autumn, Beetroot, Cheese, Herbs, October, Oregano, Quick Recipes, Recipes By Month, Seasons, Vegetables, Vegetarian Tagged With: Beetroot, dip, recipe

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Comments

  1. angiesrecipes says

    October 6, 2018 at 10:06

    so yummy and gorgeous colour too!

    Reply
  2. Ron says

    October 6, 2018 at 12:06

    Sounds like a wonderful dip and such a lovely color. We love beets over this way so I’ll be giving this a try.

    Reply
  3. David says

    October 7, 2018 at 18:53

    The color alone is enough reason to make this, Caroline! I love beets, too – so many people don’t because they think they taste like dirt! Not me – they are wonderful!

    Reply
  4. Emma | Bake Then Eat says

    October 9, 2018 at 10:53

    What a beautiful colour and I bet the flavour is amazing.

    Reply
  5. Laura says

    October 9, 2018 at 14:51

    Oooh, Caroline! You are so right, this is gorgeous! I love the visual feast of a beet! And what a lovely balance of flavors in the dip! A keeper for sure!

    Reply
  6. Tandy | Lavender and Lime says

    October 10, 2018 at 06:42

    We are eating crudites every night as a snack, with our whisky. I am running out of dip ideas so this is very timely indeed. Not sure what Dave will think of the colour but he will be left with two choices – to eat it or leave it 😉

    Reply
  7. John / Kitchen Riffs says

    October 10, 2018 at 14:12

    Love the color! And love beets, so I’m sure I’d love the flavor too. This looks terrific — thanks.

    Reply
  8. The-FoodTrotter says

    October 14, 2018 at 21:05

    I love your recipe the color is so appealing! I might just add of Greek yogurt and tahini, to bring an extra nutty flavour, but otherwise it seems amazing 🙂

    Reply
    • All That I'm Eating says

      October 16, 2018 at 14:16

      Tahini would be a great addition and a little yoghurt would make it go further too.

      Reply
  9. Gerlinde de Broekert says

    October 15, 2018 at 14:40

    I love beets and feta cheese and I will give this recipe a try. I looked at your travel posts and will read them tonight.

    Reply
    • Caroline Taylor says

      October 15, 2018 at 14:45

      Thanks Gerlinde!

      Reply
  10. Corina Blum says

    October 17, 2018 at 08:12

    Beetroot and feta is such a brilliant combination! I haven’t tried it in a dip but I love it in salads so maybe I should try a dip next time.

    Reply
  11. grace says

    October 22, 2018 at 19:51

    what a gorgeous color! beets always taste a little like dirt to me, but i can still appreciate their hue!

    Reply
  12. Paula Hurd says

    December 20, 2022 at 18:25

    Can this dip be frozen?

    Reply
    • All That I'm Eating says

      January 5, 2023 at 10:10

      Unfortunately I haven’t tried freezing it Paula. I would think that it would freeze ok without the feta in, then you could add some feta once it’s defrosted.

      Reply

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Hello I’m Caroline

Welcome to my site All That I’m Eating. You will find inventive recipes using seasonal and foraged ingredients as well as everyday easy meals and a few indulgent recipes too.

I believe humble food doesn’t have to be hum drum so whether you’ve oodles of onions, superfluous sausages or apples aplenty I hope you enjoy having a look around.

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