Baked Beetroot and Thyme Dip2014-11-27
- Servings : 6
- Prep Time : 2:00 h
- Cook Time : 40m
- Ready In : 2:40 h
- 350g of baby beetroot, cleaned and tops cut off
- 200g of Danish Feta
- 1 large clove of garlic
- 1 tsp of thyme leaves, chopped
Preheat the oven to 180°C.
Cut the tops off the beetroot and wrap in foil with the garlic. Place in a baking tray and bake in the oven until the beetroot become soft.
Peel the beetroot and then chop into small cubes and process in a food processor, along with the garlic until it forms a smooth purée. Then strain over a bowl in a strainer lined with paper towel to remove the juice. You might like to set this aside for an hour or two.
Purée the Danish Feta until smooth before adding the beetroot purée and the chopped thyme leaves. Process until combined. Chill before serving.