Place the whole beetroot in a saucepan filled with cold water and bring to the boil. Boil for 1 hour, topping up with water when necessary. Insert a skewer to see if the beetroot is ready – it should be tender throughout and slip off.
Once cooked, take off the heat and run under cool water until cool enough to handle. Peel with a knife and roughly chop. Put in a blender or nutri-bullet with the other ingredients and blitz. Taste and adjust the yoghurt, lemon, olive oil and salt or pepper as necessary.
This kind of mezze dip is really versatile as it can lift an ordinary plate. It adds flavour, colour and texture in it’s smooth pink creaminess. It will last for up to 3 days in the fridge so you can keep adding it to anything you fancy”