Step 1

Drip approx. 1.5 cups of homemade yogurt for 2 hours (ormore for a thicker consistency)

Step 2

Preheat oven to 200°C/400°F

Step 3

Place the chopped beetroot and minced garlic on a tray. Drizzlewith olive, season with salt and pepper, then toss to coat.

Step 4

Bake for 25 minutes. Then set aside to cool completely.

Step 5

Combine the dripped homemade yogurt and crumbled feta in abowl. Whip with a spatula, pressing against the sides to break down andassimilate the feta. Add the lemon juice and minced garlic and mix it in. Dependingon the type of feta the consistency may remain a little lumpy.  Totally fine for this rustic dish.

Step 6

Spread the yogurt and feta dip into a shallow bowl.

Step 7

Pile roasted beetroot in the middle. Sprinkle with choppedpistachios and fresh dill sprigs.

Step 8

Just before serving, drizzle with extra olive oil and honey.