Sweet Potato & Ballymaloe Diced Irish Beetroot & Dip

Beetroot & Sweet Potato Dip
  • Cooking Time: 1 hour 30 minutes
  • Serves: 4
  • Allergens: Gluten, dairy

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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!

Ingredients

  • 200g Ballymaloe Diced Irish Beetroot (drained)
  • 1 sweet potato (baked)
  • 2 beetroot, pre-cooked
  • 100ml olive oil
  • 1/2 tbsp fresh lemon juice
  • 4 garlic cloves (crushed)
  • 1 tbsp honey
  • 1/2 tsp ground cumin (toasted)
  • 1/2 tsp ground coriander (toasted)
  • Pinch of ground allspice
  • 50g thick Greek yoghurt, 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 French Dressing

Dietary Suitability

Method

  1. 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.
  2. 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.
  3. 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.
  4. While the pan is hot, lightly toast your spices and add these and the honey to the processor.
  5. 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!
  6. 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.
  7. Top with the remaining 50g of Greek yoghurt and marble it through with a spoon.

  • Cooking Time: 1 hour 30 minutes
  • Serves: 4
  • Skill: Medium
  • Allergens: Gluten, dairy

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