4 medium beetroot (raw) skin left on
2 cloves of garlic, skin left on
2 sprigs of thyme
A sheet of tin foil
The juice and zest of half a lemon
2 tablespoon pomegranate molasses/ Pomegranate Syrup
2 tablespoons pomegranate seeds
50g feta cheese, crumbled
Thyme leaves to garnish
Salt and pepper to taste
Preheat the oven to 200c gas mark 6
Wash the beetroot and trim off any stalk. Place the beetroot, garlic and thyme on the sheet of foil and wrap it all up so the everything is well sealed. Place on a baking tray and roast for 40 minutes then allow to cool before unwrapping the beetroot and rubbing off the skin. Squeeze the garlic out of its skin and remove the stems of the thyme; discard any stalks or garlic skin.
Roughly chop the beetroot and place it in a blender with the garlic, pomegranate syrup and a little lemon juice, and whizz until the beetroot is smooth.
Taste the beetroot and add lemon, salt and pepper to taste. Place the dip in a serving dish and crumble the feta over the top. Garnish with pomegranate seeds and thyme leaves and a drizzle of olive oil.
Serve with flatbreads or crudités.
Tips:Pomegranate Molasses or Syrup is available from most Supermarkets or Middle Eastern stores. It has a sweet and sour flavour which goes well with beetroot. If you don’t have any you could use 1 tsp of balsamic vinegar and 1 tsp of honey or maple syrup.
I would cook the beetroot when the oven is being used anyway to save energy; it is a good thing to cook alongside a roast dinner for use on another day.