Beet & Goat Cheese Spread

One of my favourite spreads and/or dips is volcano feta dip from Marks&Spencers. Its amazing and vibrant colour and taste comes from roasted red peppers and chillies. I love it on a sandwich, with my vegetable chips or just eating it with a spoon straight out of the packaging. I thought I could try and make something similar with jarred beets I got from my mother, who was visiting last week, so I took some goat cheese, beets and some spices, and I got this amazing beauty! It's not only beautiful but also really tasty. Now I will try and make my own volcano feta, because I am addicted to dipping!

  • 1 large beet
  • 100g / 0.22lb goat cheese
  • 1 tbsp greek yogurt
  • 1 shallot 
  • 1 clove garlic
  • 1 tbsp olive oil
  • pinch of cumin
  • salt, pepper to taste

Preheat the oven to 175C / 350F. Place the beet and a shallot in a small roasting pan and add a little water to the bottom. Cover with foil and bake for about 1 hour, until tender. For a quicker option, you can grate the beet and fry together with a shallot. Set aside to cool.

Peel the beet, cut into wedges and transfer to a food processor. Peel any extra layers off the shallot, cut in half and place in a food processor. Add the rest of the ingredients and pulse until blended. Season with salt and pepper. 



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