Dip it! Yeah, Dip it Good!
I’ve never liked Beetroot, for various reasons, one being that I have probably only ever been exposed to tinned beets, but more probably because my Mum doesn’t like it. Isn’t that so the way as we grow up?
But there were fresh beetroots at my Farmers Markets and I thought, “Come on, Sam. You are old enough to give it a go.” And so I did. I admitted cluelessness to the man at the stall, and he said that I could also use the leaves for salads, which I did – and they were ok; peppery like rocket.
But my plan was to make dip, and it went really well, so here we go.
What’s the deal?
Wrap fresh, real (not tinned), uncooked beets in aluminum foil, putting a little water inside each package. Pop them on a tray, also covered in foil, as they leak a bit and (as I discovered) create a sticky mess. Into the oven they go at 180 – 200 degrees for at least an hour and a half. Turns out, beets are surprisingly slow to cook (who knew?), so you need to think ahead a bit for this one.
I used 4 beets and this made twice as much as I really needed. I think I would halve this recipe next time.
Allow the beets to cool down a bit and then blend them in your blender. Add 200 grams of Feta Cheese, and blend it all together. It becomes this beautiful purple/pink colour. So lush. Season to taste, salt, pepper etc. You’re done! Dip in with fresh bread and raw veggies!
A Few Notes:
- There are versions of this recipe that bake the beets with oil and salt and pepper and herbs – I haven’t tried it, although it sounds delicious. The way I am explaining here (above) worked perfectly well, and lead to a very tasty dip.
- These are the two Farmers Markets I shop at in Newcastle and Lake Macquarie, NSW. They are both excellent and worth a visit.
- My husband says I am a Feta snob. I am ok with that, you can really, REALLY taste the difference. I’m not into advertising, but I have tried a lot of Feta and these days I only use Dodoni Feta. It is the only one (easily available in supermarkets in my world) that is amazing. It looks like this, keep an eye out for it and if you have it, spend the few extra dollars sometime to try it:
A Seasonal Note: Beetroot is pretty much in season all year round in Australia! Yay Beetroot!