Beetroot dip

Preheat oven to 180C. Place beetroots with 2 tbs oil in a large bowl and toss well to coat. Season with salt and pepper. Wrap each beetroot loosely in foil, then place in a shallow ovenproof dish. Roast for 1 1/2 hours or until tender. Unwrap beetroots and cool to room temperature.

Coarsely grate beetroots and place in a colander to drain off excess liquid. Combine beetroots, remaining 2 tbs oil, garlic and yoghurt in a large bowl, then season. Makes 2 cups.