Serves: 6-8
Cook Time: 1 hour
Prep Time: 10 mins
Ingredients
4 medium sized beetroots
1 tbsp oil
200g firm-set plain yoghurt
1 tsp Zest Sri Lankan Spice Paste (or to taste)
½ lemon zest and juice
1 tbsp chopped dill or chives
Salt & pepper
Method
Preheat oven to 180°C.
Wrap the beetroots in foil and cover with oil, seal well and roast for 50mins or until tender (use a pointy knife and it should pierce the beetroot easily).
Cool for 10mins then put in a food processor with the other ingredients and blend until the desired consistency (it’s nice to have a little texture).
Season and serve with crisp bread.
