Move over hummus. It’s time to try something new! This beet feta dip is not only vibrant in color, but also in flavor. And it’s versatile, as it can be used as a spread too, for sandwiches, toast, or crudites.
And as a bonus, the recipe includes how to microwave beets, instead of roasting them. While I like roasting beets, it takes some advance prep as they take nearly an hour to cook! So I checked out how to cook beets in the microwave, and it works really well, especially for dishes like this.
Beets, beets, beets. Or beetroot, beetroot, beetroot, if you live in England! I bet you don’t eat enough of them! Maybe this dish will help. You can have it as a weekly dip….and make it for when people come round.
Beets are good for us for so many reasons. They can lower blood pressure, and are a rich source of folate, magnesium, potassium, and anti-oxidants. This means they can help support our cardiovascular, mental, and overall health. Depending on our genetic polymorphisms, eating beets may be even more important for some of us – especially those with polymorphisms in either of the two key antioxidant-related genes – MnSOD (superoxide dismutase) and eNOS (endothelial nitric oxide synthase).
But for all of us, they are a great addition to our diet.
Have you ever tried beet juice? I now include it in my super vegetable drink …. I don’t like it on its own, but as part of that recipe, it works well.
Do try my beet feta dip and let beets do their stuff.
Beet feta dip
Depending on how runny you like your dip/spread, you can add a bit more olive oil to get the consistency you want. If you make this while the beets are warm, it does thicken as the whole thing cools.
Bye, bye hummus! Hello, beet feta dip!