425g can baby beetroot or sliced beetroot, drained
100g creamy feta (reserve approx. 2 Tbsp for garnish)
¼ cup Greek yoghurt
2 Tbsp olive oil
1 clove garlic, crushed
¼ tsp fennel seeds, lightly crushed
To garnish – reserved feta, extra olive oil, black sesame seeds, toasted white sesame seeds, chopped parsley
Place the beetroot, most of the feta, yoghurt, olive oil, garlic and fennel into a food processor and pulse until smooth.
Place the dip into a serving bowl and make a small swirl in the top.
Top with reserved feta, and drizzle with extra olive oil, black sesame seeds, white sesame seeds and parsley.
Cover and keep chilled until ready to serve.
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