Eating In

4 medium raw beetroot
1 small clove of garlic, crushed to a paste with ½ tsp salt
4 tbsp extra-virgin olive oil, plus extra for drizzling
4 tbsp Greek yogurt
2 tbsp chopped dill, plus a few sprigs to garnish
2 tbsp. red wine vinegar with a pinch of sugar
50g feta cheese, crumbled
6 walnut halves, roughly crushed
½ tsp black onion seeds
Wash the beetroot but don’t peel it, then put in a pan, cover with water and bring to the boil. Cook for about 40 minutes or until tender, topping up the water if necessary. The beetroot is ready when a sharp knife goes through easily. Drain and leave to cool. Peel the beetroot and blend in a food processor. You want some texture in the puree, so don’t over-blend. Transfer to a bowl; add the garlic, olive oil, yogurt, dill, vinegar and a pinch of salt, and mix. Check the seasoning and spread the purée on a plate. Sprinkle with the feta, walnuts, black onion seeds and extra sprigs of dill and drizzle with a little olive oil. Serve with flatbread or pitta