Roast Beetroot Dip

300g beetroot

2 tbsp extra virgin olive oil

1 garlic glove (finely chopped/pressed)

1 tsp cumin

3 tbsp Greek yoghurt

squeeze of lemon juice

sea salt and black pepper.                

1. Roast beetroots (wash, dry (leave skin on) – 180C for 45 to 60mins, when cool enough to handle => rub off skins and chop roughly.

2. Put into blender with ev olive oil, garlic, cumin and Greek yoghurt – blitz until smooth.

3. Taste and season as required, add squeeze of lemon juice.  

(Davina’s 5 Weeks to Sugar Free (Davina McCall))