2 Large Beetroot topped and tailed and cleaned skin left on
Olive Oil
500g Greek Style Yoghurt (I use Glenisk)
3 glove garlic
Juice of 1/2 a lemon
Pita bread
Salt and Pepper

Pre heat your oven to 180 degrees celcius.
Wrap each beetroot in tin foil with a clove of garlic and a splash of olive oil. Cook in the oven till a skewer easily goes through, approximately an hour to an hour and a half.
When the beetroot is cooked allow to cool then rub the skin off, discard garlic. In a bowl put your yoghurt and lemon juice, add finely chopped garlic. Grate in your beetroot and add salt and pepper to taste, mix together and then leave for an hour or so in the fridge to let the flavours develop.
Serve with toasted pita breads cut into wedges. Or this also makes a delicious side to lamb burgers or middle eastern dishes.