Beetroot and Balsamic Dip
10 Small Beets
5 Tablespoons Balsamic Vinegar
Salt and Pepper
1 x 250g tub Ricotta
75g – 100g Feta (to taste)
1 x Tbsp Balsamic Reduction
1 – 2 x tsp Lemon Juice
2 Tbsp Balsamic Reduction
1 x Tbsp finely chopped parsley
Rock Salt to taste
Pre-heat oven to 180 celsius. Peel beets and place on lined baking tray. Drizzle 5 Tbsp Balsamic Vinegar over the beets and season with salt and pepper. Cook for about an hour, every ten to fifteen minutes turn the beets so they baste in all of the Balsamic Vinegar. *Note, the beets don’t really soften as they cook.
Place the hot beets into a glass bowl and cover with gladwrap. Allow to steam for 20 minutes.
When the beets are cooled, roughly chop and place in food processer (or use a stick mixer). Blend, and add the 2 tablespoons of balsamic vinegar, ricotta and the feta. Blend until smooth. Stir in the lemon juice, balsamic reduction, rock salt and the chopped parsley.
Seal in container in fridge, this will keep about a week.
If you can’t buy balsamic reduction you can make your own.
Bring 1 cup of balsamic vinegar to the boil, then simmer until reduced by half, or a little longer if you want it thicker.
I can buy this at New World most of the time.
