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Export 10 ingredients for grocery delivery
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.
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