|A dipper's delight|
Feeds 6 as part of a platter, or as a nibble before dinner kicks off properly. Pre-heat the oven to 180c. Cut the leaves off and wash 6 raw beets, dry and wrap each one in a little foil blanket and roast on a tray for about 45 mins to an hour, until they are softened. Carefully (they're HOT) unwrap the beets and leave to cool. Once cooled, peel the beetroot and slice into rough wedges. If using ready cooked beets, start the recipe here. In a food processer, wizz the beets, 2 cloves of sliced garlic, half a red chilli, seeds removed and chopped, 3 large tbsp natural yoghurt, some salt and pepper and juice of half a lemon. Once it's pretty smooth, stir in a really decent drizzle of extra virgin olive oil, a tbsp za'atar and more seasoning if you need it. Artfully plop in a shallow bowl and garnish with 3 finely sliced spring onions, a small hand-full of toasted almond slivers (or hazelnuts, or pine nuts), some crumbled goats cheese or feta and an even more artistic sprinkling of olive oil.