Ingredients:

200 grams of Roasted Beetroot

(I roast whole beetroot in a a preheated 180 degree oven until tender, then peel while hot, the skins literally slip off)

6 Cloves of Roasted Garlic

1 Teaspoon of Herb Salt

3 Tablespoons of No Fat Greek Yoghurt

What to do:

Throw all of the ingredients into a small food processor and blend until Smooth.

Serve with Raw Veggies or Oven Baked Homemade Tortilla Chips