This beetroot yoghurt dip has a nice zing to it and is perfect for dipping crackers, veggie sticks or for serving on the side of lamb skewers and veggie patties. Beetroot is rich in fibre, antioxidants and nitric oxide and is fantastic for circulation, feeding gut bacteria and cleansing the liver.
2 large beetroots, sliced into wedges
1 bulb of garlic
1 tbsp balsamic vinegar
1/4 cup lemon juice
1 heaped tsp cumin
400 g plain Greek yoghurt
1/2 cup walnuts, chopped
Preheat oven to 180°C.
Place garlic bulb on a large sheet of foil with beetroot wedges, drizzle with balsamic vinegar.
Wrap the foil around garlic and beetroot to make a parcel. Place on an oven tray and bake for approximately 45 minutes, or until the beetroot is tender.
Allow to cool, then squeeze the sweetly roasted garlic cloves out of their papery shells.
Place beetroot and garlic in a blender with lemon juice, cumin and yoghurt and blend until smooth.