I love the unique earthy sweetness of the beetroot and it never fails to brighten up the plate! I’m addicted to the intense flavour and use it in both sweet and savoury dishes.

Pre-Time 15 minutes

Cook Time 1 hour

Serves 4

Ingredients

500g x raw beetroot, peeled and cut into wedges

5 x cloves of garlic

5 tbsp x extra virgin olive oil

1 x lemon zest

1-2 tbsp x horseradish sauce

2 tbsp x balsamic vinegar

1 x chilli, halved and deseeded

4 tbsp x Greek yoghurt

25g x fresh mint

How to

1. Pre heat the oven to 210 degrees C
2. Put the peeled beetroot and garlic in a roasting try and drizzle with olive oil. Cover in foil and roast for 1 hr until tender
3. Once cooled add the other ingredients and whizz in a food processor until smooth.  
4. Drizzle with olive oil and mint
5. Serve with flatbreads or vegetable crudités