※ Beetroot Dip

 INGREDIENTS

• 3 beetroot bulbs
• 1 clove garlic
• 200g creamy Greek style yoghurt
• Pinch of salt
• Olive oil

METHOD

Parboil the beetroot bulbs then bake them until soft. Peel and cut into quarters. Process in a food processor or blender until finely chopped.

Grate the garlic into the yoghurt, add salt and mix well. Add to the beetroot and stir to combine. 

Drizzle olive oil over top to finish.