Spring Veg Patch with Beetroot & Feta Dip

by Sharon Hearne Smith

SuperValu Easter Recipes Sharon Hearne-Smith Spring Vegetable Patch wit hBeetroot

This cute edible vegetable patch, has a delicious beetroot and feta dip as the earth with vegetable crudites ‘growing’ up out of it. This recipe is a fun way to get kids involved in cooking and in turn will likely encourage any fussy eaters to try new flavours and textures. Serve as a snack, for lunch or at parties. Choose any selection of crudites you fancy, such as baby carrots, fine green beans and/or asparagus spears, radishes, sticks of cucumber, celery, spring onions, baby corns, courgette or sweet pepper of any colour, cherry tomatoes, or small florets of broccoli or cauliflower. The beetroot pate is also delicious spread on crispbreads.

5 people 0 minutes 15 minutes

Ingredients

300 g Beetroot from vacuum pack, not in vinegar
1 tsp Clear Honey
75 g Cream Cheese use full fat cream cheese if possible
1 - Lemon use the zest of half
1 pinch Pepper
1 pinch Sea Salt
1 portion Selection of Crudites Such as baby carrots, fine green beans, asparagus spears, radishes, cucumber, celery, spring onions, baby corn, courgette, sweet pepper, cherry tomatoes, broccoli or cauliflower.
100 g SuperValu Feta Cheese

Method

1. To make the dip, place the beetroot in a processor or blender and add the cream cheese, feta, honey and lemon zest. Blitz until smooth and season to taste. This can be made up to three days in advance and kept covered in the fridge.

2. Spoon onto a serving plate or wide, shallow bowl, spreading it evenly.

3. Arrange a selection of vegetable crudités in rows or sections sticking into the beetroot dip. This can be assembled up to one day ahead and kept covered in the fridge until ready to serve.

TIP

Alternatively, serve as individual portions in little glasses, glass jars or pots, sticking the veg out of the top.