- 500 g bunched beetroot
- 2-6 tbsp olive oil
- 75 g walnuts
- 150 g feta
- 1/2 tsp ground cumin
- freshly ground black pepper
- flatbreads; to serve
Preheat the oven to 220°C (200° fan).
Pick the leaves from the beetroot and reserve for the garnish. Peel the beetroot and remove the stalks, then cut them into quarters. Put the beetroot quarters in a large square of foil, drizzle with 1 tbsp of oil and season with salt and pepper. Fold up the foil and scrunch to make a sealed parcel.
Bake the beetroot for 45 minutes or until tender. Leave to cool, still wrapped in the foil.
Reserve a few walnut pieces for the garnish and put the rest in a food processor. Pulse until finely ground, then add the feta, beetroot and ground cumin. Process until finely ground, pausing to scrape down the sides when necessary. With the motor running, trickle in the olive oil, adding just enough to make a thick scooping consistency. Season to taste with salt and pepper, though the feta may be salty enough.
Transfer the dip to a bowl, top with the reserved walnuts and beetroot leaves and drizzle with a little more oil. Serve with toasted flatbreads for scooping.
Serves 4 – 6