Minted beetroot and feta dip

Minted beetroot and feta dip


  1. 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.
  2. 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.
  3. 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