1) Beetroot dip with yoghurt:
180 g cooked beets
1 tsp garlic powder
1/4 dried chilli pepper
a pinch of salt
80 g (goat) yoghurt
1 tbsp olive oil
Put beets, spices, dates, yoghurt and olive oil in the blender and blend until smooth.
Pour in a bowl and crumble some feta on top.
Finish with dukkah spices, za’atar, nigella seeds and lemon zeste
2) Beetroot tapenade
Put all ingredients in the blender and blitz shortly so you still have some texture.
Finish with some extra walnuts and mint.