Preheat oven to 180 degrees celsius or 356 fahrenheit
Cut green stems of beetroot leaving about 3cms at the end. Wrap each beetroot loosely in tin foil and roast in oven until tender. This can take up to an hour. Stick a knife in to check they are ready, the knife should pass through the centre with ease
Keep garlic cloves in skin and roast in oven. Garlic is ready when you can easily squeeze it out of the skin. They should take around 20 minutes
When beetroot's have cooled enough to be able to handle them, peel the skin off and add beetroot along with garlic to the blender and mix well
Add half cup of plain yoghurt and mix well
Serve with pita chips or vegetable sticks
TIP: It is best when served very cold
Recipe by at https://www.caseyjade.com/roasted-beetroot-dip/