Some meals are truly a work of art.
At our End of Summer Rooftop Party, I kept finding myself wandering back to the area where the lovely ladies behind Nourish Kitchen & Table were working on the night’s meal. The most beautiful array of fresh vegetables were carefully arranged on wood platters, around dishes that held beet-feta dip in the most gorgeous shade of magenta. This platter is the definition of “too beautiful to eat” …except that we did eat it, because it was even more delicious than it was beautiful (if that is possible). Luckily, they shared this amazing recipe with us! Read on to learn how to make it, and if you want to blow your guests’ minds at your next get-together, make it.
Bright Beet-Feta Dip With Market Crudite
3 large beets
5-6 ounces French or Bulgarian feta
juice of half a lemon , zest of 1 lemon
1 tablespoon extra virgin olive oil, extra for serving
1-2 small garlic cloves, worked into a paste with a mortar and pestle
salt and pepper to taste
Crudité: a selection of the most vibrant, gorgeous vegetables in season! For example, a mix of quartered pink and purple radishes, thinly sliced watermelon radishes, blanched sugar snap peas, green beans or yellow wax beans, heirloom cherry tomatoes, endive leaves, sliced orange, purple carrots etc.
Wrap beets in aluminum foil and roast them at 425 for 35-45 minutes until soft. Allow to cool, rub off skin. Cut beets into chunks and place in a food processor with remaining ingredients. Puree in a food processor and blend until smooth.
Serve dip with seasonal crudité and enjoy!
More from our End of Summer Rooftop Party!