Beetroot and Feta Dip

Preheat your oven to 400°F (200°C). Scrub the beetroots clean, trim the ends, and wrap them individually in aluminum foil.

Place the foil-wrapped beets on a baking sheet and roast for 45-60 minutes, or until a knife slides easily into the center. Once done, let them cool until safe to handle.

Rub the skins off the beets using a paper towel (this prevents staining your hands) and roughly chop them into chunks.

In a food processor, combine the roasted beets, crumbled feta, Greek yogurt, garlic, lemon juice, olive oil, and cumin.

Blend the mixture until it reaches your desired consistency—pulse for a rustic texture or blend longer for a silky-smooth finish.

Taste and adjust seasoning with salt and pepper if needed (note that feta is already quite salty).

Transfer to a serving bowl, drizzle with a little extra olive oil, and garnish with freshly chopped dill or mint.