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Easy Feta Beetroot Dip

A delicious beet that gives color and flavor to every bit or toast, nacho or cracker.

Prep Time
12 mins
Cook Time
12 mins
Total Time
15 mins
Servings: 1 serving
Course: Breakfast
Cuisine: Greek

Ingredients

For the beet dip:
  • 2 small boiled beets cut into quarters
  • 150 g feta cheese
  • 1 clove garlic
  • 1 tbsp full-fat yogurt
  • 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

    Cup of Yum
  1. 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.
  2. For the poached egg:
  3. 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.
  4. 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.
  5. It's fantastically good, so make sure to save the recipe and give it a try sometime.

Notes

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