Beetroot and Za'atar dip

If you aren't sure about beetroot, do give this recipe a go!   A wonderful, vibrant colour to match the earthy flavours.   Lovely as part of a mezze or a delicious with grilled chicken or meat.

3 medium sized beetroot
2 cloves garlic, finely chopped
1 Tbs za'atar
2 Tbs olive oil
2 Tbs plain Greek yoghurt
1 lemon, juice and zest
salt and pepper
1 orange, zest (garnish)

Preheat oven 200C

Wash and scrub the beetroot, top and tail then cut into chunks (1/8ths).   Put the chunks onto a large non-stick baking tray (lined with magi paper if possible), add the oil, garlic, za'atar.  Mix well until chunks well covered with spices.

Roast for about 20 mins until soft, allow to cool slightly

Put the beetroot and rest of ingredients into a food processor (or nutribullet), process until a coarse paste.  

Keeps for 3-4 days in the fridge