Ingredients
2-3 cooked beetroot bulbs
1 clove of garlic
1 tablespoon red wine vinegar
salt
extra virgin olive oil
handful of fresh dill, finely chopped
250 gr Greek yogurt
Method
1. Thickly grate beetroot
2. Using salt, crush garlic to a paste.
3. Add yogurt. Mix.
4. Add all other ingredients. Mix.
5. Refrigerate for at least an hour before serving.