Roasted Beetroot & Garlic Fetta Dip
- 4 medium beetroots (approx. 750g) trimmed and washed
- 200g South Cape Garlic Fetta, crumbled
- Handful of fresh dill
- Squeeze of lemon
- Black pepper to taste
Wrap each beetroot loosely in a single layer of foil. Place on a baking tray and bake in at 200°C for 1.5 hours until cooked through when pierced with a knife. Cool. Peel the skin off (it is a good idea to wear gloves), cut into chunks and place in a food processor. Add the South Cape Garlic Fetta, and blend until the beetroot and fetta have combined and mixture is relatively smooth. Add a little lemon juice and pepper to taste. Enjoy with South Cape Crispbreads and Cheese Twists and fresh celery and carrot sticks.
If you prefer, the beetroot can be boiled until tender instead of baking.