1. Cook onions in a little olive oil over a medium heat, then add garlic and fry for 5 minutes.
    2. Add beetroot, cinnamon and tomatoes and cook for a further 5 to 10 minutes.
    3. Liquidise to desired texture and add vegetable stock to get the required consistency.
    4. Season to taste and drizzle some GlenDelight. Finish off with crumbled feta cheese.
    5. Serve with warm crusty bread.


  • GlenDelightâ„¢
  • Onions 150g (chopped)
  • Beetroot (cooked and chopped) 500g
  • Chopped tomatoes (tinned) 500g
  • Vegetable Stock (500g)
  • Garlic (2 cloves)
  • Feta cheese (crumbled)
  • Cinnamon (5g)