Easy Feta Beetroot Dip
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Easy Feta Beetroot Dip
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A delicious beet that gives color and flavor to every bit or toast, nacho or cracker.
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Ingredients
For the beet dip:
- 2 beet cut into quarters, small, boiled
- 150 g feta cheese
- 1 clove garlic
- 1 tbsp yogurt full-fat
- 1 tsp tzatziki spice can be substituted for a mix of dill and thyme
- 2 tbsp olive oil
- lemon juice to taste
For breakfast:
- 1 egg
- 1 lice sourdough bread
- arugula
- black sesame seeds
Instructions
- Place all the ingredients in the bowl of a chopper and mix until you get the desired consistency. If you find it too thick, add a tablespoon of water, but don't make it too runny.
- For the poached egg:
- Bring water to a boil in a small saucepan, add a tablespoon of apple cider vinegar. Crack the egg into a bowl. When the water starts to boil, stir vigorously with a spoon to form a whirlpool. Add the egg and boil for precisely 3 minutes for a soft runny yolk.
- Remove the egg and place on the slice of bread spread with the beet dip and arugula. Sprinkle with black sesame. Cut the egg for a spectacle of runny yolk.
- It's fantastically good, so make sure to save the recipe and give it a try sometime.
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