Easy Feta Beetroot Dip – Chef’s Pencil


Colorful, healthy, seasonal – it is a joy to behold! This beet and feta cheese dip is a delicious pink madness spread on a slice of sourdough toast. The result: a nutritious, colorful, and more than appetizing breakfast!

Being salty, the feta cheese perfectly balances the sweet, earthy taste of the beet, making the dip tasty while the vibrant pink color makes it really special.

You can also make this dip with other types of cheese. Mizithra (another Greek cheese), goat cheese, telemea, cotija, or even young white cheddar are good feta cheese substitutes. However, if you’re not using feta, for this particular recipe make sure to use a salty, crumbly cheese if you want to achieve the desired texture and taste.

You can either boil the beets yourself or buy them pre-cooked—both options are equally tasty, though the pre-cooked ones are much more convenient.

This dip makes a great breakfast or brunch if you serve it with toast and poached eggs, or perhaps with nachos or crackers, or go with chopped veggies for a super healthy, low calorie option. Whatever you choose to serve it with, it adds color and flavor to any meal!

Easy Feta Cheese & Beetroot Dip

Easy Feta Beetroot Dip

Diana Oana

A delicious beet that gives color and flavor to every bit or toast, nacho or cracker.

Prep Time 12 minutes

Cook Time 3 minutes

Total Time 15 minutes

Course Breakfast, Sauce and Dips

Cuisine Greek

Ingredients 

 

For the beet dip:

  • 2 small boiled beets cut into quarters
  • 150 g feta cheese
  • 1 clove garlic
  • 1 tbsp full-fat yogurt
  • 1 tsp tzatziki spice can be substituted for a mix of dill and thyme
  • 2 tbsp olive oil
  • lemon juice to taste

For breakfast:

  • 1 egg
  • 1 slice sourdough bread
  • arugula
  • black sesame seeds

Instructions 

  • Place all the ingredients in the bowl of a chopper and mix until you get the desired consistency. If you find it too thick, add a tablespoon of water, but don’t make it too runny.

  • For the poached egg:

  • Bring water to a boil in a small saucepan, add a tablespoon of apple cider vinegar. Crack the egg into a bowl. When the water starts to boil, stir vigorously with a spoon to form a whirlpool. Add the egg and boil for precisely 3 minutes for a soft runny yolk.

  • Remove the egg and place on the slice of bread spread with the beet dip and arugula. Sprinkle with black sesame. Cut the egg for a spectacle of runny yolk.

  • It’s fantastically good, so make sure to save the recipe and give it a try sometime.

Related: Easy Feta Dip w/ Roasted Tomatoes
Related: Walnut Skordalia (Greek Garlic & Bread Dip)
Related: Muhammara: Middle Eastern Red Pepper Dip
Related: Tzatziki Recipe
Related: Aioli Recipe
Related: Taramosalata: Greek Fish Roe Dip

Diana Oana

As an award winning food blogger, I started my culinary journey in 2010, driven by a fervent commitment to crafting flavorful, tasty meals that defy the stereotype of bland health cuisine.

I love to cook anything from appetizers to main courses and desserts from a wide range of cuisines as well as traditional Romanian dishes.



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