- 1 Medium Fresh Beetroot
- 3 Cloves Garlic
- 1 tablespoon Lime Juice or Grainfields Liquid
- 1 Small Spanish Onion
- 1 375ml tub Wholemilk Organic Yoghurt or Bioactive Yoghurt
- Organic Sea Salt & Pepper to taste
Slow bake the beetroot for approximately 1 – 11/2 hours at between 150°C – 200°C. When cooked allow to cool then peel and grate. Chop finely the garlic and onion. In a bowl add all the ingredients and mix well. Serve with Turkish breads, or an assortment of crackers. This dip makes a nice accompaniment to Roast Lamb or on children’s sandwiches for school lunches.