Minted Beetroot and Feta Dip

Serves: 4

Cost Cutting Eco Friendly Freezes Well Quick Make

Know your nutrients

Calories

305 -

Fat

16g -

Saturates

4.6g -

Sugars

8.8g -

Salt

1.37g -

Protein

10g -

Carbs

31.1g -

Fibre

5.2g -

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If you have a food processor or stick blender this vibrant coloured dip can be blitzed together in minutes. Beetroot is packed with antioxidants, vitamins, minerals, fibre, energy-boosting natural sugars and body building protein - no wonder it's regarded as a superfood!

Minted Beetroot and Feta Dip Recipe: Veggie

Ingredients
Method

Ingredients:

250g pack cooked beetroot in natural juices

1 1/2 teaspoons harissa spice paste

1 tsp red wine vinegar

Salt and freshly ground black pepper

110g feta cheese, drained, crumbled

3 stems fresh mint, leaves torn from stems

4 tbsp 0% fat Greek yogurt

1/2 pomegranate, seeds removed

160g pack Manomasa White Cheddar Tortilla Chips

method:

Drain the beetroot juices into a processor or stick blender cup. Roughly chop the beetroot then blitz with the harissa, vinegar and a little salt and pepper until a coarse puree
Reserve one quarter of the feta and a few tiny mint leaves for garnish, strip the remaining leaves from the stems and add to the beetroot with the yogurt. Blend again until smooth
Spoon the dip into a bowl, garnish with the remaining feta, reserved mint leaves and pomegranate seeds. Serve with the tortilla chips for dunking

Print Recipe www.manomasa.co.uk/