This dip is lovely and vibrant and makes a great addition to platters, wraps, veggies, basically everything!

Ingredients 

1 can baby beetroot drained
3 cloves garlic
3/4 cup unsweetened yoghurt
3/4 cup feta cheese
1/2 tsp salt
1/4 cup olive oil

Method 

Preheat oven to 200°C. Put the beetroot and garlic cloves in a roasting dish with some olive oil, salt and pepper. Bake for 20 minutes.

Once the beetroot and garlic have cooled down, place in a food processor with the remainder of the ingredients and blend until smooth.

Garnish with walnuts and extra feta, easy as that! Now it’s ready to eat.

This lavosh recipe from Annabel Langbein would be perfect with this.