Ingredients:
1 Medium Fresh Beetroot
3 Cloves Garlic
1 tablespoon Lime Juice or Grainfields Liquid
1 Small Spanish Onion
1 375ml tub Wholemilk Organic Yoghurt or Bioactive Yoghurt
Organic Sea Salt & Pepper to taste

Directions:
Slow bake the beetroot for approximately 1 - 1¹/₂ hours at between 150°C - 200°C. When cooked allow to cool then peel and grate. Chop finely the garlic and onion. In a bowl add all the ingredients and mix well. Serve with Turkish breads, or an assortment of crackers. This dip makes a nice accompaniment to Roast Lamb or on children's sandwiches for school lunches.