Roasted Beetroot and Red Onion with Whipped Feta Dip

Delicious, Healthy, and Easy-to-Make Appetizer

Are you looking for a healthy, delicious appetizer that will impress your guests? Try this Roasted Beetroot and Red Onion with Whipped Feta Dip recipe—it's a perfect combination of vibrant flavors, textures, and nutrients! Packed with antioxidants, fiber, and protein, this dish is not only healthy but also a showstopper for any occasion. Whether you're preparing a vegan meal, plant-based dish, or simply craving a fresh, nutritious snack, this recipe is sure to please!

Ingredients:

For Roasted Beetroot and Red Onion:

2 red onions
1 large beetroot
Olive oil
Dried thyme
Balsamic vinegar
Salt and black pepper

For Whipped Feta Dip:

1 block of feta cheese (or vegan feta for a dairy-free option)
3 tbsp Greek yogurt (or dairy-free yogurt)
Juice of 1/2 lemon
1 clove of garlic, crushed
Salt and pepper to taste

For Garnish:

Toasted pine nuts
Drizzle of honey (or maple syrup for a vegan option)
Fresh dill

Method:

Roast the Beetroot and Red Onion: Slice the onions and beetroot into small chunks. Place them in a roasting tin and drizzle with olive oil, balsamic vinegar, dried thyme, salt, and pepper. Roast in a preheated oven at 200°C (400°F) for 45 minutes until tender and caramelized.
Prepare the Whipped Feta Dip: In a food processor, combine feta cheese, Greek yogurt, lemon juice, garlic, salt, and pepper. Blitz until smooth and creamy. Taste and adjust seasoning if needed.
Assemble the Dish: Spoon a generous portion of whipped feta dip onto a plate. Top with roasted beetroot and onions. Garnish with toasted pine nuts, a drizzle of honey (or maple syrup for vegans), and fresh dill.

How to Retain the Nutritional Value of Beetroot:

Beetroot is rich in vitamins, minerals, and antioxidants, making it a superfood for promoting overall health. To retain its nutritional value while preparing, here are a few tips:

Cook with Skin Intact: Cooking beetroot with the skin helps preserve its nutrients. Wash thoroughly and trim the ends before cooking.
Steam or Roast: Steaming or roasting beetroot retains more nutrients than boiling, as boiling can cause nutrients to leach into the water.
Avoid Overcooking: Cook beetroot until tender but not mushy to maintain its nutrient profile.
Minimal Water Usage: Use minimal water to cook beetroot to prevent nutrient loss. Roasting or steaming with little to no water is ideal.
Eat Raw or Lightly Cooked: Raw beetroot can be grated into salads or blended into smoothies. Lightly cooked beetroot retains its nutrients and flavor.
Proper Storage: Store beetroot in a cool, dark place like the refrigerator to slow down nutrient degradation.

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Roasted Beetroot and Red Onion with Whipped Feta Dip