This is great served as a dip with raw veggies and pitta bread. Or topped on Beet Burgers or falafel.
1 large beetroot, cooked
1 clove garlic, crushed
½ tbsp. olive oil
½ tbsp white wine vinegar
250g soya yogurt
½ bunch parsley, chopped
Grate the cooked beetroot into a large bowl, adding the garlic, oil and vinegar. Give it a good stir.
Next, stir in the soya yogurt, parsley and salt.
Place the mixture into the fridge for 30 minutes before serving