“Delicious in a wrap, with falafel or on toast – top with crumbled feta cheese and herbs such as dill, mint, coriander”
What to do
Wash and trim the beetroot, cutting the leaves close to the beetroot and place in a large saucepan and cover with water. Bring to the boil then simmer for about 30-40 minutes until tender when a knife is inserted. (Top up with water if necessary).
Drain the beetroot and leave to cool until ready to handle.
Meanwhile, measure the yoghurt, spices, lemon juice and garlic into a bowl.
Once the beetroot have cooled, cut off the ends, rub/ peel off the skin quarter the beetroot and add to the bowl. With an electric hand blender or masher, blend until smooth.
