2 large beetroots
1 small head of garlic cloves
1 handful of walnuts
200g feta cheese chopped into 2cm chunks (Divine Dairy feta is quite strong and funky, which works well in this recipe)
1 tsp ground cinnamon
1 tsp ground cumin
1 tsp ground coriander
Olive oil to lightly coat beetroot, garlic, and walnuts
Peel the beetroot and garlic cloves, and wash the walnuts. Place in a roasting pan (I use a rectangular Pyrex dish).
Preheat oven to 180 C, and place the pan in the middle of the oven.
After 10 minutes, remove the walnuts and put into the bowl of a food processor with the cinnamon, cumin, and coriander.
After 30 minutes, remove the garlic and add to the walnut mix.
Cook another 30 minutes, and check if the beetroot are soft enough (a skewer should pierce them easily). Remove from oven and chop into pieces. Add to the processor bowl.
Add feta, and process until the mix reaches desired consistency.
This dip has complex flavours and improves with age so enjoy the same day and up to a week later. It is delicious with five seed crackers.