Turkish beetroot and feta dip
( MAKES 1.25 cups )
This easy dip is such a pretty colour on an antipasti platter. If you don’t have time to cook the beetroot, use a handy 450g vac pack from the supermarket.
- Place cooked or canned beetroot in a food processor with oil, garlic, fennel seeds, yoghurt and feta and whizz until smooth.
- Taste and adjust salt if required (it will depend how salty your feta is). Serve with toasted flatbread or pita crisps and vegetable crudités.