We use cookies on this website to ensure its proper functioning and to improve the quality of our services. Cookie Policy
Tags and nutritional info are auto-generated and may be inaccurate. Always check the full ingredient list before cooking.
Preheat the oven to 180°C.
Place the beetroot wedges in a parchment-lined tin with the feta on top. Toss with olive oil, balsamic vinegar, salt, pepper, and thyme.
Roast for about 30 minutes, or until tender.
Let cool slightly and blend in a high-speed blender, adding a splash of water if it doesn't blend.
Toast the bread and spoon or pipe the beetroot dip on top. Finish with fresh dill, lemon zest, some crumbled feta, and a drizzle of olive oil.
Want to keep this recipe for later? We can email it to you!
Balsamic vinegar and thyme are optional.
Can I use regular feta cheese instead of vegan feta?
Yes, you can substitute regular feta cheese if you prefer.
How do I know when the beetroots are tender?
The beetroots are tender when a fork easily pierces through them.
Can I prepare the beetroot dip in advance?
Yes, you can prepare the dip in advance and store it in the refrigerator for up to 3 days.
What type of bread works best for this recipe?
A crusty bread like sourdough or ciabatta works well for this recipe.
Is there a substitute for fresh dill?
You can use fresh parsley or chives as a substitute for fresh dill.
