Moroccan Beetroot Dip
Credit: feedyourhealth. Ali Godbold
2 x 250g cooked beetroot in natural juice (or 4 home-cooked large beetroots)
1 garlic clove crushed to a paste with salt
4 tbsp extra virgin olive oil
4 tbsp thick yoghurt
2 tbsp chopped dill
2 tbsp red wine vinegar
50g feta cheese, crumbled
walnut halves, broken
1/2 tsp black onion seeds
Blend the beetroot in a food processor, leaving some texture.
In a shallow bowl combine the beetroot with the garlic, olive oil, yoghurt, dill, vinegar and a pinch of salt, mix together.
Sprinkle with the feta, walnuts and onion seeds and drizzle with some olive oil.