Inspired by our delicious brunch at Eva’s Botanical Garden Cafe, Becky and I decided to share our take on Eva’s beetroot, basil and feta bruschetta.
We wanted to recreate the scrumptious combination of the earthy, broad beetroot flavour, with the zingy feta and the wonderfully aromatic basil.
We decided to reinvent the dish from Eva’s by replacing the grated beetroot with a tasty beetroot dip. Along with freshly picked basil leaves and crumbled feta.
FROM WOMEN’S WEEKLY KIDS COOKING
MAKES 2 ½ CUPS
TIME – 5MINS
SERVE WITH – FRESH BREAD, BASIL LEAVES AND FETA
850g drained tinned beetroot slices
1 garlic clove
¼ cup sour cream
½ tbsp tahini
1 tbsp lemon juice
Blend all the ingredients together in a food processor until creamy. Serve the dip on fresh bread (we used wholemeal sourdough) with the feta and fresh basil leaves.
This Beetroot Dip on Sourdough with Feta and Basil is perfect for a light lunch, afternoon tea or a healthy happy hour snack. It’s a deliciously light and healthy meal packed with mouth-watering flavour.