Directions

1. Preheat your oven to 180°C (356°F). Wrap the beetroots in foil and roast them for about 1.5 hours, or until they are cooked through.

2. Once the beetroots are cooked, let them cool slightly. Then, peel them and place them into a food processor with a pinch of salt. Blend for 1 minute.

3. Add most of the parsley (reserving some for garnish), the red wine vinegar, black pepper, and yoghurt to the food processor.

4. Blend again until smooth. Taste and adjust the seasoning as needed.
5. Serve the beetroot dip garnished with the reserved parsley.