Spring crudité platter with seasonal dip duo
Ingredients
Metric
Imperial
Butter-roasted beetroot dip
- 4 medium-sized beetroots
- 100g of unsalted butter, diced
- 6 garlic cloves, smashed
- salt and pepper to taste
- 100g of Greek yoghurt
- 1 tbsp of lemon juice
- 2 tbsp of extra virgin olive oil
- 1 tsp ground cumin
- 1 tsp ground coriander
- 1/2 tsp ground cinnamon
- 1 tsp smoked paprika
Spring crudités
- 1 handful of sugar snap peas
- 1 handful of asparagus, blanched
- 1 handful of baby gem lettuce leaves
- 1 handful of radishes, with tops
- 1 handful of carrots, with tops
- 1 cucumber, sliced into batons
Green goddess whipped feta dip
- 1 bunch of dill
- 1 bunch of mint
- 1 bunch of parsley
- 1 bunch of basil
- 3 garlic cloves, smashed
- 1 tbsp of capers
- 1 tsp chilli flakes
- 1 tbsp of lemon juice
- 100ml of extra virgin olive oil
- 150g of feta
- 100g of Greek yoghurt
- salt and pepper to taste
Method
First, make the butter-roasted beetroot dip. Preheat the oven to 200°C (180°C fan)
Wrap the beetroots in foil along with the butter, garlic cloves and some salt and pepper
- 4 medium-sized beetroots
- 100g of unsalted butter, diced
- 6 garlic cloves, smashed
- salt and pepper to taste
Roast for an hour then, once they are cooked through, reserve the butter and garlic and set them aside to cool
Wash all of the vegetables for the crudité platter, apart from the blanched asparagus
- 1 handful of sugar snap peas
- 1 handful of asparagus, blanched
- 1 handful of baby gem lettuce leaves
- 1 handful of radishes, with tops
- 1 handful of carrots, with tops
- 1 cucumber, sliced into batons
Next, prepare the green goddess whipped feta dip. Take the fresh herbs and blitz them in a blender until roughly chopped
Add in the garlic, capers, chilli flakes and lemon juice and blend, before adding the olive oil, feta and yoghurt. Blend until well combined, then season with salt and pepper to taste
- 3 garlic cloves, smashed
- 1 tbsp of capers
- 1 tsp chilli flakes
- 1 tbsp of lemon juice
- 100ml of extra virgin olive oil
- 150g of feta
- 100g of Greek yoghurt
- salt and pepper to taste
Spoon the dip into a bowl and cover with cling film then chill in the fridge until needed
Peel the cooled beets and roughly chop the flesh
Add the chopped beets to a blender along with the butter and garlic from roasting, yoghurt, lemon juice, olive oil, cumin, coriander, cinnamon and smoked paprika
- 100g of Greek yoghurt
- 1 tbsp of lemon juice
- 2 tbsp of extra virgin olive oil
- 1 tsp ground cumin
- 1 tsp ground coriander
- 1/2 tsp ground cinnamon
- 1 tsp smoked paprika
Blend until smooth then season to taste with salt and pepper. Cover and chill until ready to serve
Take the crudité platter out of the fridge. Plate each of the dips into serving bowls the nestle them into the platter
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