Beetroot and Feta Dip

It’s been a few days since I did a post.  It is not that we haven’t been doing any cooking; it is just that we have tried a few ho hum recipes.  But, at last, a jackpot.

This recipe is from the book Your Place or Mine by Gary Mehigan and George Calombaris.  The recipe is by George.

When the book first came out, I was flicking through it in a bookshop and this recipe jumped out at me.  I mentioned to Maus that if she ever saw the book reduced, buy it.  I didn’t want to pay top dollar for one recipe.  I think it retailed for $49.95 when first released. She saw it a few times for $29.99 but I wanted to pay less than that so we didn’t buy it.

Then one day, I was in our local Post Office.  I saw this book and Gary Mehigan’s Comfort Food on sale for $7.00 each!!  I couldn’t believe it.  I bought them.   I could now try the recipe that caught my eye so long ago.

Ingredients:

  • 500g beetroot (tops removed)
  • 50mls olive oil
  • a few sprigs of thyme, chopped
  • salt
  • 200g feta
  • baguette or ciabatta, to serve.
  1. Preheat your oven to 170°C.
  2. Wash the beetroot (give them a bit of a scrub) and then put them in a baking dish.
  3. Drizzle the beetroot with olive oil and then sprinkle with salt and chopped thyme.
  4. Cover the baking dish tightly with a lid or aluminium foil.
  5. Bake the beetroot until a skewer will go through them easily – about 1½ hours.
  6. Peel beetroot and roughly chop.
  7. Put beetroot into a blender or food processor and process until smooth.
  8. Put beetroot into a muslin or cotton bag and hang over a bowl for, at least, 2 hours to collect the juice.  I let it drain, overnight, in the fridge.
  9. Process the feta in a food processor until smooth.
  10. Add the beetroot puree and process until smooth and well combined.

I used Greek (Dodoni) feta but if you are worried that your processor will not be able to make it smooth, use Danish feta as it has a much smoother texture to start with.

I have put the left-over beetroot juice in the freezer.  The colour was absolutely beautiful.  I am sure there is something I can do with it… pink pasta?  If anyone has any ideas, I would love to hear from you.

I served the dip with finely sliced ciabatta which I dry baked in the oven to make crisps.  You could do the same with any bread.

15 thoughts on “Beetroot and Feta Dip

  1. I just googled this recipe as I also own this book but it was currently out of reach. This led me to your blog which I think is fantastic!
    Anyhow, I have made this recipe a couple of times over the years when the beetroots are plump but it never looks quite as smooth and glossy as Gary’s!

  2. Hello Glenda, in Sydney recently I bought beet root (natural colour) powder at Herbies, could also be handy for this dish to skip a step. I bought it to naturally colour tandoori dishes. Roz

    • Hi Roz
      Years ago I wanted some beetroot powder for the exact same purpose. I couldn’t find any in Perth so I dried sliced beetroot and then made my own powder. So much easier to go to Herbies:) If the beetroot powder is made from baked beetroot it may just work. I wonder how much powder you would need.

  3. I can’t believe you are soooo tinny when it comes to finding a bargain with your cookbooks like the ones you found in the newsagent at Bridgetown. The Post Office sells everything now. By the way I love beetroot dip very healthy.

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