Beetroot and goat’s cheese dip

Beetroot and goat’s cheese dip

By
From
Dig In!
Makes
300 g
Photographer
Mark Roper

Ingredients

Quantity Ingredient
2 medium beetroot, peeled and sliced
2 tablespoons balsamic vinegar
60g natural greek-style yoghurt
100g goat’s cheese, crumbled
1 thyme sprig, leaves
olive oil, to drizzle

Method

  1. Steam the beetroot over a large saucepan of boiling water for 15–20 minutes or until tender.
  2. Put the balsamic vinegar in a small frying pan over medium heat and cook for about 2–3 minutes until reduced by half. When syrupy, add the beetroot and toss to coat.
  3. Transfer the beetroot to a food processor or blender, or use a hand-held blender, and blitz until smooth. Add the yoghurt and blitz again. Add 90 g of the crumbled goat’s cheese and fold it through. Season with salt and pepper.
  4. Transfer the dip to a serving bowl and top with the remaining goat’s cheese, thyme leaves and a drizzle of olive oil.

Brent’s tips:

  • You can replace the fresh beetroot with 425 g tinned sliced beetroot, well drained. Wear disposable gloves if you’re worried about staining your hands when preparing the beetroot.
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