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Baked Beetroot and Thyme Dip


Recipe Info

  • 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


Step 1

Preheat the oven to 180°C.

Step 2

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.

Step 3

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.

Step 4

Purée the Danish Feta until smooth before adding the beetroot purée and the chopped thyme leaves. Process until combined. Chill before serving.

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