Beetziki at home

INGREDIENTS:

• 250g thick, Natural Greek yogurt (or Coconut Yogurt for a vegan version- I recommend coconut collaborative)
• 1 clove garlic, grated
• 250g of cooked beetroot, grated
• 1 tbsp red wine vinegar
• 1.5 tbsp of dried mint
• Pinch of salt, use a little more if you are using coconut yogurt as it’s sweeter
• Balsamic, to serve
• 2 mint leaves, to serve (optional)

METHOD:

1. Grate you beetroot into a sieve over the sink and, suing the back of a spoon, press as much excess liquid out as possible.
2. Combine all of your ingredients in a bowl and stir well.
3. Allow to infuse for around 15 minutes, longer if possible.
4. Dress with more dried mint and a drizzle of balsamic and a couple of fresh mint leaves.