beetroot, mint & yoghurt dip


3 beetroots

2 tbsp yogurt

1 1/2 cups mint, chopped

1 lemon, juiced

1 tbsp cumin

100g feta

1/2 cup slivered almonds

drizzle of olive oil

salt and pepper to taste


preheat oven to 180 degrees

peel and cut beets into 1 inch pieces, toss in a mixing bowl with 1/2 of the mint, cumin, salt, pepper and a good drizzle of olive oil. transfer onto a lined baking tray and roast for 30 minutes

once cooled, blend the roasted beets with the remaining mint, feta, almonds, lemon juice and yogurt. the consistency should still be a little chunky

serve with your favourite crackers or carrot and cucumber sticks