Beetroots contain powerful antioxidants, which help prevent free radical damage in the body. They are also a good source of vitamin C, iron and magnesium. Ideal spread on sandwiches, wraps and burgers.

4 medium beetroots
2 clove garlic, crushed
3 tablespoons lemon juice
1 tablespoon cold pressed extra virgin olive oil
1 cup (250 ml/9 fl oz) natural or Greek yoghurt
Pinch of sea salt
Finely chopped mint

Boil or bake beetroots until tender.
Boil: Scrub beetroots and cut stems off (leaving a little stem attached). Place in boiling water and cook for around 45 minutes, until tender.
Bake: Preheat oven to 200oC (400*F/Gas 6). Scrub beetroots and wrap individually in foil. Roast for around 1 hour, until tender.
When beetroots have cooled, peel. Skin should rub off easily. You can use rubber gloves for this part as it can get a little messy.
Place cooled beetroots in a blender and process until finely grated.
Add in the remaining ingredients and blend until well mixed.
Store in an airtight container in the fridge for up to 1 week.
Makes approximately 3 cups.