Roasted Beetroot & Garlic Fetta Dip
Ingredients:
- 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
Method:
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.
Handy hint:
If you prefer, the beetroot can be boiled until tender instead of baking.
