Roast Beetroot, Parsley and Goats Fetta Dip


  • 2 Beetroots – medium or large
  • 1 very large giant handful of flat leave parsley, chopped roughly
  • 120g Goats Fetta
  • 3 tablespoons Olive Oil
  • 2 tablespoon balsamic vinegar
  • 4 Cloves of Garlic – don’t bother peeling
  • Salt and pepper to taste


Dice your beetroot into cubes, place in a tray and toss with 1.5 tablespoon olive oil and balsamic olive oil. Season with a little salt and pepper.  Roast until caramelised and cooked through, then remove and allow to cool. Take your 4 garlic cloves UNPEELED and place in foil and drizzle with olive oil, roast for 15-20 minutes.  Remove from the oven and allow to cool.

Once this has been done place in a food processor or blender and add 1.5 tablespoons olive oil, parsley and fetta. Take your garlic cloves and squish out – this should come out no problem when you squeeze one end. Now blend together for 20 seconds at a time, then take your spoon and scoop out into a bowl and mix together. You will notice that not all your beetroot chunks have pureed, so after mixing to even out the consistency, place black in blender and blend for another 20 seconds. Do this another 1 or 2 times until the consistency is smoother and there are no un-pureed chunks of beetroot.


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