Beet, Walnut, Feta & Mint Dip
Ingredients
- 2 cups chopped beets 3 medium sized beets
- 1/2 cup walnuts
- 1 cup feta *
- 1/4 cup mint
- 1/2 walnuts
- 2 tbsp lemon juice
- pinch of salt
Instructions
- Preheat the oven to 190 degrees Celsius (375 degrees Fahrenheit)
- Wash and peel the beets and cut them in half to reduce cooking time. Wrap the beets in tin foil and place them on a baking tray. Bake in the oven for 40-50 minutes, until they feel soft when pierced with a knife
- Once the beets have cooled, cut them into cubes and measure out 2 cups.
- Place all of the ingredients in a blender or food processor and blend until smooth.
- Can be stored in the fridge for up to 4 days.
Notes
* If following a dairy free diet, the cheese can be substituted for 2/3 cup cashews which have been soaked for minimum of 4 hours to mimic the creaminess of feta. Increase the amount of salt to 1/4 teaspoon