- 750 g Beetroot, raw
- 1/4 cup(s) low-fat natural yoghurt
Wash beetroots and chop in half.
Roast in the oven at 180°C for 40 minutes or until cooked through.
Allow to cool, then peel beetroot.
Blend until smooth, then add yoghurt.
- SERVING SUGGESTION: Toasted wholemeal pita bread. Recipe provided by Milkwood Permaculture.