- Rinse the beets and chuck them into a food processor. Add a pinch of salt and blitz until smooth. Add the yogurt and lemon and give a quick pulse. Transfer to a serving plate.
- Garnish with the mint and walnuts. Drizzle over a little olive oil and serve immediately.
300g packed cooked beetroot
80g Greek yogurt
The juice of ½ a lemon
A small handful of chopped mint leaves
10g smashed walnuts