Beetroot Feta Dip (Punajuuri-fetatahna)
recipe

A delicious and creamy dip made with cooked beetroots and feta cheese, perfect for spreading on bread or serving with veggies.
Preparation Time: 15 minutes
Serving Size: 4 servings
Ingredients:
- 200 g cooked beetroot
- 100 g feta cheese
- 2 tablespoons olive oil
- 1 tablespoon lemon juice
- 1 garlic clove
- Salt to taste
- Black pepper to taste
- Fresh herbs (e.g. parsley or basil) for garnish
Instructions:
1. Peel and chop the cooked beetroot.
2. Place the beetroot, feta cheese, olive oil, lemon juice, garlic, salt, and black pepper into a blender.
3. Blend the ingredients until smooth and creamy.
4. Taste and adjust seasoning by adding more salt or pepper if needed.
5. Transfer the dip to a serving bowl and garnish with fresh herbs.
6. Serve with bread, crackers, or vegetables. Store in the refrigerator where it will keep well for a couple of days.
Nutritional Information (per serving):
Calories: 150
Protein: 6 g
Fat: 10 g
Carbohydrates: 12 g
Fiber: 3 g
Sodium: 250 mg

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