This is great served as a dip with raw veggies and pitta bread, or topped on burgers or falafel.
- 1 large beetroot cooked
- 1 clove garlic crushed
- ½ Tbsp olive oil
- ½ Tbsp white wine vinegar
- 250 g soya yogurt
- ½ bunch parsley chopped
- Salt
Grate the cooked beetroot into a large bowl, adding the garlic, oil and vinegar. Give it a good stir.
Next, stir in the soya yogurt, parsley and salt.
Place the mixture into the fridge for 30 minutes before serving.