This is a lovely recipe to make together with the little ones as afternoon snack during the holidays; plus it is a stealth way to get some beetroot into their tummies.
The dip is a delightful pink colour so we’d suggest taking it outside for a picnic (so no furniture gets stained) and invite the ladies of the toybox to dine too.
Whizz it all up in a blender in less than fifteen minutes and it serves four (or one hungry mummy, two kids, a couple of dolls and a fairy).
And obviously you could make this for grown ups as well…
250 g (9 oz) pack cooked beetroot in natural juices
11/2 teaspoons harissa spice paste
1 teaspoon red wine vinegar
Salt and freshly ground black pepper
110g (4 oz) feta cheese, drained, crumbled
3 stems fresh mint leaves torn from stems
4 tablespoons 0% fat Greek yogurt
1/2 pomegranate, seeds removed
160 g pack Manomasa White Cheddar Tortilla Chips
- Drain the beetroot juices into a processor or stick blender cup. Roughly chop the beetroot then blitz with the harissa, vinegar and a little salt and pepper until a coarse puree.
- Reserve one quarter of the feta and a few tiny mint leaves for garnish, strip the remaining leaves from the stems and add to the beetroot with the yogurt. Blend again until smooth.
- Spoon the dip into a bowl, garnish with the remaining feta, reserved mint leaves and pomegranate seeds. Serve with the tortilla chips for dunking.