{"id":381,"date":"2014-03-03T21:53:33","date_gmt":"2014-03-03T08:53:33","guid":{"rendered":"http:\/\/debskitchen.co.nz\/?p=381"},"modified":"2015-02-16T21:36:45","modified_gmt":"2015-02-16T08:36:45","slug":"beetroot-and-balsamic-dip-2","status":"publish","type":"post","link":"https:\/\/debskitchen.co.nz\/?p=381","title":{"rendered":"Beetroot and Balsamic Dip"},"content":{"rendered":"<p><strong>Beetroot and Balsamic Dip<\/strong><\/p>\n<p>10 Small Beets<br \/>\n5 Tablespoons Balsamic Vinegar<br \/>\nSalt and Pepper<\/p>\n<p>1 x 250g tub Ricotta<br \/>\n75g \u2013 100g Feta (to taste)<br \/>\n1 x Tbsp Balsamic Reduction<br \/>\n1 \u2013 2 x tsp Lemon Juice<br \/>\n2 Tbsp Balsamic Reduction<br \/>\n1 x Tbsp finely chopped parsley<br \/>\nRock Salt to taste<\/p>\n<p>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\u2019t really soften as they cook.<\/p>\n<p>Place the hot beets into a glass bowl and cover with gladwrap. Allow to steam for 20 minutes.<br \/>\nWhen 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. <\/p>\n<p>Seal in container in fridge, this will keep about a week.<\/p>\n<p>If you can&#8217;t buy balsamic reduction you can make your own.<br \/>\nBring 1 cup of balsamic vinegar to the boil, then simmer until reduced by half, or a little longer if you want it thicker.<br \/>\nI can buy this at New World most of the time.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Beetroot and Balsamic Dip 10 Small Beets 5 Tablespoons Balsamic Vinegar Salt and Pepper 1 x 250g tub Ricotta 75g \u2013 100g Feta (to taste) 1 x Tbsp Balsamic Reduction 1 \u2013 2 x tsp Lemon Juice 2 Tbsp Balsamic Reduction 1 x Tbsp finely chopped parsley Rock Salt to taste Pre-heat oven to 180&#8230;<\/p>\n","protected":false},"author":1,"featured_media":384,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[5],"tags":[],"class_list":["post-381","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-dips_and_snacks","wpcat-5-id"],"_links":{"self":[{"href":"https:\/\/debskitchen.co.nz\/index.php?rest_route=\/wp\/v2\/posts\/381","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/debskitchen.co.nz\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/debskitchen.co.nz\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/debskitchen.co.nz\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/debskitchen.co.nz\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=381"}],"version-history":[{"count":3,"href":"https:\/\/debskitchen.co.nz\/index.php?rest_route=\/wp\/v2\/posts\/381\/revisions"}],"predecessor-version":[{"id":457,"href":"https:\/\/debskitchen.co.nz\/index.php?rest_route=\/wp\/v2\/posts\/381\/revisions\/457"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/debskitchen.co.nz\/index.php?rest_route=\/wp\/v2\/media\/384"}],"wp:attachment":[{"href":"https:\/\/debskitchen.co.nz\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=381"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/debskitchen.co.nz\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=381"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/debskitchen.co.nz\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=381"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}