Sweet Potato & Ballymaloe Diced Irish Beetroot Dip, with a Bulgur Wheat & Pistachio Salad
- Cooking Time: 1 hour 30 minutes
- Serves: 4
- Allergens: Gluten, dairy
Description
For this recipe (courtesy of Pia Crofton) we’re pairing our delicious Ballymaloe Diced Irish Beetroot and Sweet Potato Dip, with Feta cheese and a bulgur wheat, pistachio & herb salad. This dip is the perfect addition to any Mezze platter – a collection of small dishes, including dips, vegetables, cheese, meats and salads. The name ‘Mezze’, literally means ‘to taste or snack’ in Arabic – and our Ballymaloe Beetroot & Sweet Potato Dip is definitely well worth a taste! You can also portion off this dip for next day usage. Simply seal in an air-tight container in your fridge.
Ingredients
- 200g Ballymaloe Diced Irish Beetroot (drained)
- 1 sweet potato (baked)
- 2 whole beetroot (pre-cooked)
- 100ml olive oil
- ½ tbsp fresh lemon juice
- 4 garlic cloves (crushed)
- 1 tbsp honey
- ½ tsp ground cumin (toasted)
- ½ tsp ground coriander (toasted)
- Pinch of ground allspice
- 50g thick Greek yogurt (plus an extra 50g to garnish)
- 250g sachet of cooked mixed grains
- 15g parsley (chopped)
- 15g mint (chopped)
- 40g pistachios (chopped)
- 80g Feta cheese
- Ballymaloe Classic French Dressing
Dietary Suitability
Method
- Preheat the oven to 220°C/425°F/Gas Mark 7.
- Wrap the sweet potato tightly in tin foil and cook for 1 hour or until a skewer or knife is easily inserted.
- Take your sachet of cooked grains. Add to a bowl with 1 tbsp of Ballymaloe Classic French Dressing, your lemon juice and 50ml of the olive oil. Taste for seasoning. Combine & set aside to allow the grains time to soak up all the lovely juices.
- Heat a pan to a medium heat and add 50ml of the olive oil. Add the crushed garlic and fry for 2 minutes until the garlic takes on a golden tinge. Tip this and the flavoured oil into a food processor.
- While the pan is hot, lightly toast your spices and add these and the honey to the processor.
- Add your cooked beetroot to the processor along with the drained Ballymaloe Diced Irish Beetroot. Blitz until it becomes a thick paste, then peel back the skin from the cooked sweet potato and scoop out all of the flesh into the food processor. Give it a few pulses until it is broken down and combined. If you like texture in your dip, don't overblitz!
- Remove the blade from the processor and stir in the Greek yogurt. Taste and adjust seasoning if necessary. Place in a large serving dish and spread over the base.
- Top with the remaining Greek yogurt and serve with chips, raw veggies or your Feta cheese, bulgur wheat, pistachio & herb salad.
