Beetroot, horseradish and feta dip
Serves: 2 cups
  • 450g can whole baby beetroot, drained
  • 1 clove garlic, crushed
  • 100g feta cheese, crumbled
  • 100g ricotta cheese, crumbled
  • ½ cup basil leaves
  • ½-1 tablespoon lemon juice
  • 1 tablespoon horseradish cream
  1. Place all the ingredients in a food processor and process until smooth. Season to taste.
- You can make this dip ahead of time. It will last up to 1 week in the fridge.
Recipe by emerald + ella blog at