Beet and Feta Dip

Beet and Feta Dip

Recipe provided by Paul Pearson of the White Hart Inn


2.5 Raw red beets
2 Tablespoons olive oil
1 Tablespoon kosher salt
10 oz Feta cheese, whipped in a food processor until smooth
5 oz Greek yogurt
4 Teaspoon forum cabernet vinegar or other good quality red wine vinegar
2 Tablespoons picked chopped dill
1 ½ Tablespoons honey
1 Teaspoon toasted and ground caraway
Salt to taste



Toss the beets with olive oil to coat, then toss with the salt,  Place in a roasting tray and add enough water to come ½ way up the beets. Cover with foil and roast 375 until tender about an hour.

Remove from the pan and leave to cool until you can handle the beets. Peel the skins and then grate on a box grater.

Place all into a bowl and mix with a rubber spatula. Taste for seasoning and adjust with salt. Place in the fridge for at least 2 hours before serving.

Serve on a DBO home platter! Alongside seasonal raw vegetables, bread, crackers etc.




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