Roasted beet and yogurt spread

Ingredients

• 2 large beets

• ½ cup coarse salt (for roasting only)

• 1 cup plain yogurt (about 3% fat)

• 2 tbsp good-quality olive oil

• 1 tsp freshly squeezed lemon juice

• 1 tsp natural apple cider vinegar (single-ingredient, no additives)

• 1 level tsp salt

Preparation

1. Roast the beets: Place the beets (unpeeled) on a baking tray lined with coarse salt. Roast in a preheated oven at 180°C (355°F) for about 2 hours, until very tender (check with a knife).

2. Cool and peel: Remove from the oven, let cool slightly, peel carefully, and cut into rough cubes.

3. Make the spread: Place the roasted beets, yogurt, olive oil, lemon juice, apple cider vinegar, and salt in a food processor. Blend until smooth and creamy.

4. Serve: Transfer to a bowl, drizzle with a little olive oil if desired, and serve with bread, crackers, or fresh vegetables for dipping.

Enjoy!