BEETROOT, FETA & WALNUT PESTO

Sweet beetroot blended with tangy feta and rich walnuts, this pesto-style dip is great for stirring through pasta, dipping with crackers or spreading on toast.

Ingredients

  • Ingredients 

  • 2 medium sized beetroots 

  • 1tbsp olive oil

  • 1 small garlic clove, crushed

  • 50g walnuts, plus extra for garnish

  • 100g feta cheese

  • ½ tsp dried rosemary

  • Salt and pepper

Method

  1. Preheat the oven to 200C. Line a baking tray with tin foil and place the beetroots on top. Drizzle with olive oil and sprinkle with salt and pepper. Wrap the foil up around the beetroots and roast for 30 minutes until tender.

  2. Once the beets are cooked, remove from the oven and allow to cool.

  3. Roughly chop the beets into chunks and add them to a food processor or blender. Add the remaining ingredients and pulse until smooth, scraping down the sides as you go. Add a dash of water if necessary.

  4. .Serve as desired (recommendations above!) and store in the fridge in an airtight container for 4-5 days.

Credit: Hannah Wilding (@hans.hungry)

Jade ThorneComment