Beetroot Tzatsiki

Serves: 4

Ingredients:
300mls beetroot puree (approx 2 medium beetroot)
2 garlic cloves, peeled
pinch of salt
300mls Greek style yoghurt
150g blue cheese, crumbled (optional)
2 tbsps olive oil
1 tbsp red wine vinegar

Method:
Wash the beetroot gently so as not to damage the skin, keeping the root on, this is to prevent the bright red juice bleeding away into the cooking water, leaving you with an insipid coloured cooked beetroot. Cut off the leaves 5cm from the top of the beetroot, save the leaves and cook up as spring greens.
Boil the beetroot in their skins in plenty of water until tender, depending on size it will take about an hour. Drain, leave to cool and then peel, chop and whiz to a smooth puree in a blender or food processor.
Crush the garlic with a pinch of salt until it is a smooth paste and mix in with the yoghurt.
Stir the beetroot puree into the yoghurt, stop when you have a strong pink colour and a thick consistency. You may not use up all the beetroot puree.
Stir in the crumbled blue cheese, olive oil and vinegar. Check for seasoning.
Serve with sesame sticks, potato sage crisps or vegetable crisps.