Summer Beetroot Dip

Ingredients:

1 garlic clove, crushed
1 large cooked beetroot, peeled
100ml thick Greek yoghurt or Sheep yoghurt
1/2 tablespoon of finely chopped mint
1 tablespoon chopped fresh dill
1 teaspoon red wine vinegar
1-2 tablespoons extra virgin olive oil
1 teaspoon of lemon juice
2 pinches of Himalayan or sea salt

Method:

Grate the beetroot into a sieve over the sink. Set aside for 10 minutes to drain. Press with the back of a spoon to remove excess liquid.
Place beetroot and garlic in a blender and blend well, then add remaining ingredients and stir well with a spoon to combine.