Beetroot Dip - cooking recipe

Ingredients

500 g trimmed beetroots
1 clove garlic, crushed
200 g yogurt
1 teaspoon ground cumin
2 teaspoons lemon juice

Preparation

Cook beetroot in a saucepan of boiling water uncovered for approx 45 mins, until tender.
Drain and cool about 5 minutes and while still warm peel the beetroot and chop coarsely.
I use gloves for this.
Blend beetroot with garlic, yogurt, cumin and juice until nice and smooth.