Beetroot and Sweet Potato Dip

27/05/2020

This dish shows how the Middle Eastern ingredients and tangy feta can be used in a fresh new way. The dip is lovely as part of a spread or can be served alongside oily fish such as mackerel or salmon.

Serves: 8

Prepare: 25 minutes, plus cooling

Cook: 1 hour 5 minutes

Ingredients:

  • 500g raw beetroot (about 4 medium), unpeeled
  • 1 medium sweet potato (about 250g)
  • 4 tbsp extra virgin olive oil, plus extra to drizzle
  • 4 garlic cloves, crushed
  • ½ tsp ground cinnamon
  • ¼ tsp ground allspice
  • 1 medjool date, pitted and soaked in 50ml boiling water for about 20 minutes (or 1 tsp date syrup)
  • 2 tbsp cider vinegar
  • 100g thick Greek yogurt
  • 50g feta cheese, roughly crumbled
  • handful of small mint leaves

1. Preheat the oven to 220°C, gas mark 7. Tightly wrap each beetroot and the sweet potato individually in foil. Bake for about 1 hour, or until a knife inserted into the middle of each goes in easily (the precise time depends on the size of the beetroot). Remove from the oven and, once cool enough to handle, peel and discard the skins of all vegetables. You should end up with around 180g-200g cooked sweet potato flesh and about 400g beetroot. Roughly chop the beetroot into large chunks and set aside. The sweet potato can stay as it is. Keep the two separated until you need them.

2. Put 3 tbsp oil in a small sauté pan and set over a medium-high heat. Once hot, add the garlic and cook for about 2 minutes, or until lightly browned. Add the spices, cook for another couple of seconds, stirring frequently, then remove from the heat. Set aside to cool slightly then put in the bowl of a food processor. Add the beetroot and season. Remove the date from its water (or use the date syrup), put it in the food processor and whizz for about 1 minute, until smooth. Add the sweet potato and pulse for another 20 seconds, until just incorporated.

3. Transfer the mixture to a bowl and add the cider vinegar and 50g yogurt. Fold to combine - you still want to see some streaks of yogurt - then spread out in a shallow bowl or on a large platter. With the back of a spoon, smooth the surface and make a well in the centre. Lightly swirl through the remaining 50g yougurt without incorporating it too much. Top with the feta and mint leaves, drizzle with the remaining 1 tbsp oil and serve.

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