Prep 20 mins
Cook 45 mins
An easy and cheap dip. Make sure the beetroots are young and medium sized.
- 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.
- Dizzle olive oil over top to finish.