Place the beetroot, mint, lemon juice, garlic and red wine vinegar in a food processor and process until smooth, scraping down the sides once so it's evenly mixed (it should still have a slight texture). Transfer into a bowl. Stir through the crumbled feta, and then garnish with some extra mint, a few nigella seeds and a small dollop of unsweetened natural yoghurt.
Serve with gluten free grainy crackers.
Recipe by Wicked Wellbeing at https://wickedwellbeing.com/beetroot-feta-dip/