Easy Feta Beetroot Dip

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!

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Easy Feta Beetroot Dip

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

Course Breakfast, Sauce and DipsCuisine Greek

Prep Time 12 minutes Cook Time 3 minutes Total Time 15 minutes

Servings 1 serving

Author Diana Oana

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

US Customary – Metric

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.Beet and Telemea Cheese Dip
  • 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.Feta Cheese Beet Dip with Toast and Arugula
  • It's fantastically good, so make sure to save the recipe and give it a try sometime.

Notes

Feta Cheese Beetroot Dip
Feta Cheese Beetroot Dip with poached egg and arugula
 
 

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

The post Easy Feta Beetroot Dip appeared first on Chef's Pencil.

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