Minted Beetroot and Feta Dip
Serves: 4
Cost CuttingEco FriendlyFreezes WellQuick Make
If 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's regarded as a superfood!
Ingredients:
250g pack cooked beetroot in natural juices1 1/2 teaspoons harissa spice paste
1 tsp red wine vinegar
Salt and freshly ground black pepper
110g feta cheese, drained, crumbled
3 stems fresh mint, leaves torn from stems
4 tbsp 0% fat Greek yogurt
1/2 pomegranate, seeds removed
160g pack Manomasa White Cheddar Tortilla Chips
method:
- 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
