Tip the beetroot into a food processor or blender then add the coconut yog. Season with salt and pepper then blend on high until smooth. Taste for seasoning and adjust as needed.
Pour into a serving bowl and top with the spring onions and hazelnuts, then crumble over the greek style cheese. Great served with crudites or flatbreads as an appetizer.
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Ingredients
300g Cooked beetroot, roughly chopped
2 tbsp The Coconut Collab Natural Coconut Yog
2 Spring onions, finely sliced
20g Hazelnuts, roughly chopped
15g Vegan Greek Style Cheese
Salt and Pepper
