- 1kg raw beetroot, trimmed
- 2tsp olive oil
- 500g Greek yogurt
- 1tsp chilli flakes
- 25g fresh dill, chopped
Preheat the oven to 220C/200C Fan/Gas 7
Rub the beetroot with the oil and put into a roasting tin. Cook for 45-60 mins until the skin starts to pull away. Set aside until cool enough to handle.
Using your fingers, peel the skin off the beetroot under cold running water. Chop the beetroot into small pieces about 1-2cm.
Mix the yogurt, chilli and beetroot in a bowl, then top with dill to serve.