Wednesday, February 6
Beetroot, Fetta & Balsamic Dip
200g fresh beetroot
4 teaspoons balsamic vinegar
1/4 cup pine nuts
1 teaspoon brown sugar
2 tablespoons extra virgin olive oil
pinch of salt
80gs Danish style fetta
* Remove any beet leaves and cover in boiling water and boil until a skewer goes through them easily (around 30mins). Drain and allow to cool slightly.
* Put the beets in cold water and peel off their skins, they should just slip off, and chop off their heads and tails.
* Put everything except the fetta into your blender (you might need to do it in batches) and whizz it on high just for a few seconds at a time - until it gets to a lumpy consistency (mmm lumpy...). Add the fetta and whizz again for a few seconds at a time. Taste, adjust and whizz a little until it tastes how you want it and it's the consistency you like.
* Serve with a scattering of fetta and basil shreads on top with hunks of fresh warm sourdough.