6 beetroots
2 tablespoons Za’atar spice
1 cup Greek yogurt
3 garlic cloves
Extra virgin olive oil
Salt
Goats cheese
Spring onions
Nigella seeds

Cook beetroots in the oven at 180 degrees till cooked through or can pierce with a fork, usually takes around 45 mins, place in cold water and peel

Place all ingredients except goats cheese, spring onion and nigella seeds, in a blender and combine till smooth

Garnish with goats cheese, spring onions and nigella seeds

Pro tips
Having a good Za’atar spice makes all the difference. If you’re living in Iceland the Istanbul market has some great spices that are fragrant, well balanced at a good price. Or if you want to make your own like me, you can use my za’atar spice blend
If the dip is a bit too salty or sour, adding some soaked dates or maple syrup works really well