400g fresh beetroot (or pre-cooked beetroot)

Garlic clove

4 tablespoons of extra virgin olive oil

4 tablespoons of Greek yoghurt

2 tablespoons of red wine vinegar

Fresh dill - to taste

Seasoning

120g feta

Handful of walnut pieces

Nigella seeds

1. Pre-heat the oven to 190c.
2. Top and tail the beetroots, leaving a little of the stalk intact and then cut any large beetroot in half.
3. Place each beetroot (or half beetroot) in a piece of foil and drizzle with a little olive oil.  Wrap the beetroot in the foil and place in the hot oven.
4. Cook the beetroot for 1 - 1½ hours, until tender.  To test if the beetroot is ready, remove from the oven and check how soft the beetroot are by inserting a small, sharp knife.  If it slides in easily, then the beetroot is cooked.
5. Once the beetroot is ready, remove from the oven, unwrap the foil and leave to cool.
6. Once the beetroot has cooled down enough to touch, remove the remaining stalk and peel or rub off the skin (this is the frustrating bit!). 
7. Cut the beetroot into bite-sized chunks and place in a food processor and blend until you have a rough purée (you don't want it too smooth).
8. Spoon the purée into a bowl.
9. Peel the garlic clove and using a fine grater (I use a microplane), grate into the purée.
10. Add the olive oil, yoghurt, red wine vinegar and a tablespoon or two of finely chopped dill. Season and mix well to combine.
11. Taste and adjust as required.
12. When ready to serve, top with crumbled feta, walnuts, nigella seeds and some more finely chopped dill.