Sharing Mezze with Beetroot & Feta Dip, Parsley Oil & Black Olive Tapenade


Add some colour to your nibbles with this delicious and vibrant mezze. Pair with olives, cured meats, and sundried tomatoes an impressive spread.


Preparation Time: 30 minutes

Number of Servings: 4


Recipe by Ryvita

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  • kcal
    259KCAL
  • fat
    27G
  • saturates
    4.5G
  • carbs
    1.86G
  • sugars
    1.62G
  • fibre
    1.58
  • protein
    1.66G
  • PER 100G
  • PER SERVING

Ingredients

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)

2 tbsp. extra virgin olive oil (25.2g)

Small bunch parsley (8g)

100g pitted black olives

1 clove garlic, roughly chopped (3g)

1 tbsp. extra virgin olive oil (12.6g)

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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