Sweet Potato & Ballymaloe Diced Irish Beetroot & Dip
- Cooking Time: 1 hour 30 minutes
- Serves: 4
- Allergens: Gluten, dairy
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!
- 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
- 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.