I first had a dip similar to this at a tapas restaurant, it was so delicious just on its own. I made this recently to go with salmon burgers, the beetroot and the fish go so well together. It will bulk up salads as the feta makes it quite filling, so great to add to your lunch box. Everything goes in the blender except the nuts so you only have one thing to wash up! And its much better for you than shop bought dips which contain loads of added ingredients.
250g cooked beetroot (3 small balls)
100g feta cheese
juice of 1/2 lime
handful of fresh dill
tbsp olive oil
pinch salt and pepper
1/2 cup walnuts
What to do…
Crush the walnuts with the palm of your hand, place them in a dry frying pan and lightly toast for 5 minutes until lightly toasted. Keep moving the nuts around the pan to ensure they don’t burn.
Chop the beetroots roughly into chunks and place in your food processor, blitz until all smooth, you will need to scrape down the sides a couple of times to make sure all the lumps are blended. Add the feta, lime juice, dill, salt and pepper and blend again, this will make the mixture really creamy. Add the olive oil and blend for a final time, you can add more olive oil to get a tinned consistency.
Transfer the mixture to a gown and mix in 3/4 of the walnuts. Top with a little extra dill and the remaining walnuts.
You will have a bright pink bowl of tasty dipping sauce.