Refuge recipes: beetroot and feta dip

Once again, we’ve been busy digging into Executive Chef Paul Beckley’s recipe files and we’ve pulled out another Refuge classic: beetroot and feta dip with candied hazelnuts and dill.

It’s a dish we’ve had on from day one – and we know it’s seriously popular to boot. But until we can all get back to Refuge, we thought we’d share the recipe so you can make it at home. If you’ve not got a fryer at home, you can always skip the candying of the hazelnuts (just don’t tell Paul…).

Beetroot and feta dip recipe

Serves 4 as a small plate

Ingredients

For the dip
300g cooked beetroot
30g Greek yoghurt (high fat)
100g feta cheese
5ml sherry vinegar
10g sugar

For the candied hazelnuts
125g hazelnuts
250ml water
125g sugar

To finish
Feta cheese, crumbled
Dill, fronds only (remove the stem)
Extra virgin olive oil

Method

For the dip
1. In a food processor, blend together the beetroot, feta, Greek yoghurt and sherry vinegar. Season to taste with salt.

For the candied hazelnuts
1. Bring the water and sugar to a boil. Add the hazelnuts, and cook gently for 20 minutes.
2. Drain the nuts and transfer to a fryer – fry in small batches until the nuts are golden brown.
3. Season with salt and allow to cool on a piece of baking parchment.

To finish
1. Spoon or pipe the beetroot mixture into serving bowls/plates.
2. Make an indentation in the centre and crumble in some feta. Break a few of the hazelnuts and sprinkle on top, then finish fronds of dill and a drizzle of olive oil.