Balsamic Beetroot and Feta Dip

2 beetroots peeled and cut into quarters

2 – 3 teaspoons of Mistress of Spice Tunisian Tabil (start with a small amount, increasing according to personal heat preference)

150 – 200g Danish Feta, or to taste

2 – 3 tablespoons Balsamic vinegar

 Place beetroot and Mistress of Spice Tunisian Tabil in a saucepan with enough water to just cover the beetroot. (another option here for a richer flavour is to roast the beetroot then puree with the spice blend, feta and some water)

 Bring to the boil and then reduce heat and simmer until beetroot is tender and there is only a small amount of water left in the pan. You will need to stir occasionally so the ingredients do not stick to the bottom of the pan.

 Balsamic Beetroot DipFor the next step you can either mash the beetroot in a bowl with a fork, add the feta and balsamic vinegar and mash again, or, place all ingredients into a food processor / blender and blitz together.