1 bunch beetroot
2 Tbsp freshly squeezed lemon juice
1 tsp Celtic sea salt
1 garlic cloves crushed
1 Tbsp olive oil
2 Tbsp natural yoghurt
2 tsp balsamic vinegar
1 tsp ground cumin powder
Quarter beetroots and brush or coat with the olive oil.
Place on a baking tray and place in a preheated 180 degree oven for at least 40 minutes or until tender.
Remove from oven and set aside to cool for 15-20 minutes. Using gloves, peel the outside skins from the beetroot.
Place the beetroot, garlic, cumin and lemon juice in a food processor and blend until smooth.
Remove the processed beetroot and place in a medium sized bowl.
Add the natural yoghurt and balsamic vinegar and stir to combine.
Goes well with crackers, fresh or toasted bread or vegetable sticks.