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.