Sharing Mezze with Beetroot and Feta Dip, Parsley Oil and Black Olive Tapenade
- Prep Time30 min
- YieldServes 4
Beetroot Dip
- 4 cooked beetroot (boiled in unsalted water-280g)
- 100g feta
- Juice ½ lemon (20g)
- 2 tbsp. extra virgin olive oil (25.2g)
- ½ clove garlic, minced or grated (1.5g)
Parsley Oil
- 2 tbsp. extra virgin olive oil (25.2g)
- Small bunch parsley (8g)
Black Olive Tapenade
- 100g pitted black olives
- 1 clove garlic, roughly chopped (3g)
- 1 tbsp. extra virgin olive oil (12.6g)
- Serve with your favourite Ryvita Thins Flatbread (caramelised onion, or cheddar and cracked pepper)
Method
1
To make the beetroot dip, in a food processor blitz together the beetroot, feta, lemon juice, olive oil, garlic and some seasoning until smooth.
2
To make the parsley oil, blanch the parsley in boiling water for 10 seconds then immediately plunge into cold water, dry on kitchen towel and roughly chop. Rinse out the food processor and add the oil and parsley with some seasoning and blitz until combined.
3
To make tapenade, add all the ingredients to a food processor with some seasoning and pulse until just combined.
4
Serve the beetroot dip, parsley oil and tapenade in separate bowls alongside the Thins, enjoy!
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