Roast Beetroot Dip

So just to continue with the cooking theme. I made some roast beetroot dip the other day and it was so yummy. I am not a massive fan of beetroot, but put it in a dip or make some chips and I am in love. I guess it is then canned stuff I am not a fan of. I also love the colour of the dip. It tastes so yummy smothered really thickly on some crackers, or even as part of a spread on a sandwich with turkey and cheese.
So here it is the recipe I used to make roast beetroot dip. (or roast beet dip if you are from the states)

 

Roast Beetroot dip

 

 



 

-Roast about 4 beetroots and 1 head of garlic in oven at about 180 degree Celsius make sure to drizzle with a little olive oil first (the beetroot will take about an hour the garlic half an hour)

- toast about 150-200g nuts ( I used cashews but walnuts, or pine nuts would do just as well.) If you have a nut allergy simple leave out

-once everything it roasted, toasted and cool. Peel beetroot careful not to get any on your skin. I use a knife and fork and carve the skin away. or you could try gloves, and smoosh garlic into a food processer. Obviously you don't want to eat the skin.

-place all ingredients in a food processer with 200g of feta. Blend till you get your desired consistency. You may need to add more oil depending on how wet/oily your nuts and feta are.

-enjoy!