Ingredients 

3 medium beetroot, halved 
100g feta cheese
1/3 cup Greek yoghurt
Juice of 1 lemon
Handful fresh dill
¼ cup pistachios (or nuts/seeds of choice)
1 tablespoon red wine vinegar
1 tablespoon olive oil

Method

Bring a large pot of water to the boil and add beetroot. Simmer until the beetroot is tender. Drain and set aside until cool

In a blender or food processor add feta cheese, Greek yoghurt and lemon juice. Blend until smooth

In a small bowl, make the dressing by combining olive oil and red wine vinegar. Peel the skins off the beetroot and cut into small pieces. Toss with the dressing

Add the whipped feta to a serving bowl or plate, swirling with the back of a spoon

Top with beetroot, pistachios, dill, extra feta and drizzle with any remaining dressing