1 medium fresh beetroot
3 cloves garlic
1 tbsp lime juice
1 small Spanish onion
1 375ml tub bioactive yogurt
Sea salt and pepper to taste
Slow bake the beetroot for approx 1- 1.5 hour at 150-2000C. When cooked, allow to cool, then peel and grate. Chop finely the garlic and onion. In a bowl add all the ingredients and mix well. Enjoy!
