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
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.