- Drain the beetroot juices into a processor or stick blender cup. Roughly chop the beetroot then blitz with the harissa, vinegar and a little salt and pepper until a coarse puree.
- Reserve one quarter of the feta and a few tiny mint leaves for garnish, strip the remaining leaves from the stems and add to the beetroot with the yogurt. Blend again until smooth.
- Spoon the dip into a bowl, garnish with the remaining feta, reserved mint leaves and pomegranate seeds. Serve with the tortilla chips for dunking.
Cook’s tip: If you're not a fan of mint or feta then flavour the dip with a little horseradish cream and chopped chives.
Recipe from Manomasa chips, which are available from Waitrose, Ocado, Whole Foods Market, Fortnum & Mason and independent delis and farm-shops, £2.00.
There's more recipes in every issue of Yours magazine, out every fortnight on a Tuesday.
This dip is packed with antioxidants, vitamins, minerals and fibre
250 g (9 oz) pack cooked beetroot in natural juices 11/2 teaspoons harissa spice paste 1 teaspoon red wine vinegar Salt and freshly ground black pepper 110g (4 oz) feta cheese, drained, crumbled 3 stems fresh mint leaves torn from stems 4 tablespoons 0% fat Greek yogurt 1/2 pomegranate, seeds removed 160 g pack Manomasa White Cheddar Tortilla Chips
Time: 10 minutes Serves: 4 Nutrition: n/a