Salt Baked Golden Beetroot with Smoked Labneh & Crispy Capers
From the Field Kitchen
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24 Hours
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Serves 2
Recipes
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Beetroot & Feta Hummus
A vibrant, creamy dip that combines earthy sweet beetroot with salty, tangy feta.
10-15 mins
Serves As a dip
What you'll need…
- 1 medium cooked/roasted beetroot (about 150g), roughly chopped
- 1 tin (400g / 14 oz) chickpeas, drained and rinsed
- 100g feta cheese
- 1–2 tablespoons tahini
- 1 clove garlic
- Juice of ½ lemon
- 2 tablespoons olive oil (plus extra to drizzle)
- Salt and black pepper, to taste
The method
1
Add the beetroot, chickpeas, feta, tahini, garlic, and lemon juice to a food processor.
2
Blend until mostly smooth.
3
With the motor running, drizzle in the olive oil until the mixture becomes creamy.
4
Taste and adjust seasoning with salt, pepper, or extra lemon juice if needed.
5
To serve, spoon into a bowl, swirl the top, and drizzle with olive oil. You can also crumble a little extra feta on top or sprinkle with seeds or herbs.
Recipe by Lucie, Marketing Manager
