Beetroot & Sweet Potato Dip
- Cooking Time: 1 hr 30 mins
- Serves: 4
- Allergens: contains gluten & dairy
A delicious Ballymaloe Beetroot and Sweet Potato dip topped with feta and a bulgur, pistachio, and herb salad. This is delicious served as part of a Mezze platter.
This recipe is courtesy of Pia Crofton.
- 1 baked sweet potato
- 2 beetroot, pre-cooked
- 200g drained Ballymaloe Diced Beetroot
- 100 ml olive oil
- 1.5 tbsp fresh lemon juice
- 4 garlic cloves, crushed
- 1 tbsp honey
- 1/2 tsp toasted ground cumin
- 1/2 tsp toasted ground coriander
- Pinch of ground allspice
- 50g thick Greek yoghurt, plus an extra 50g to garnish
- 250g sachet of cooked mixed grains
- 15g chopped parsley
- 15g chopped mint
- 40g chopped pistachios
- Ballymaloe French Dressing
- 80g feta cheese
- Preheat your oven to 220°c. 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, the 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 medium and add 50ml of the olive oil. Add the crushed garlic and fry for 2 minutes until the garlic is lightly golden. 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 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 over blitz!
- Remove the blade from the processor and stir in the Greek yoghurt. Taste and adjust seasoning if necessary. Place in a large serving dish and spread over the base.
- Top with the remaining 50g of Greek yoghurt and marble it through with a spoon.