This beetroot, mint and goats cheese dip is gloriously fresh and works perfectly for spring. With a little extra tang from our Blackberry and Thyme Balsamic.
Ingredients:
- 4 cooked beetroots
- A handful of mint leaves, plus extra for garnishing
- 125g Cooked lentils
- A sprinkle of flakey sea salt
- A glug of Blackberry & Thyme Balsamic Vinegar (Black Garlic Balsamic Vinegar would work too)
- Some Balsamic Pearls to garnish
- Goats cheese, broken into small lumps/chunks
Method:
1. Blend the beetroot, mint and Balsamic
2. Spread the blended mixture on a plate
3. Pile up the lentils on top of the blended mixture
4. Garnish with mint leaves, goat cheese, and Balsamic Pearls
5. Serve with bread - we would recommend flat or pitta
Extra crunch: bake your lentils in the oven until crispy for extra texture!