Ingredients1 garlic clove, crushed 2 large cooked beetroots, peeled 250mls cream cheese, room temperature (you can also use thick Greek yoghurt) 4 tsps red wine vinegar 2 tbsp olive oil 1 tbsp chopped fresh mint or 1 tsp horseradish(both are optional)
Method 1. Wrap beetroots into foil and roast in the oven at 200 degrees for approximately 30 minutes (or until tender). 2. Wash under cold water and peel off the outer skin. 3. Grate beetroot into a sieve over the sink. Set aside for 5 minutes to drain. 4. Finely chop fresh mint. 5. In a large mixing bowl, combine all remaining ingredients. Then add the grated beetroot and stir well to combine. The dip will turn bright pink.