Minted Beetroot and Feta Dip

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BeetrootIf you have a food processor or stick blender this vibrant coloured dip can be blitzed together in minutes. Beetroot is packed with antioxidants, vitamins, minerals, fibre, energy boosting natural sugars and body building protein, no wonder it is regarded as a superfood.

Preparation Time: 15 minutes

Serves: 4

What You’ll Need:

  • 250 g (9 oz) pack cooked beetroot in natural juices
  • 11/2 teaspoons harissa spice paste
  • 1 teaspoon red wine vinegar
  • Salt and freshly ground black pepper
  • 110g (4 oz) feta cheese, drained, crumbled
  • 3 stems fresh mint leaves torn from stems
  • 4 tablespoons 0% fat Greek yogurt
  • 1/2 pomegranate, seeds removed
  • 160 g pack Manomasa White Cheddar Tortilla Chips

What To Do:

  • Drain the beetroot juices into a processor or stick blender cup. Roughly chop the beetroot then blitz with the harissa, vinegar and a little salt and pepper until a coarse puree.
  • Reserve one quarter of the feta and a few tiny mint leaves for garnish, strip the remaining leaves from the stems and add to the beetroot with the yogurt. Blend again until smooth.
  • Spoon the dip into a bowl, garnish with the remaining feta, reserved mint leaves and pomegranate seeds. Serve with the tortilla chips for dunking.

Cook’s tip

Not a fan of mint or feta then flavour the dip with a little horseradish cream and chopped chives.

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