• 2 large beetroot, sliced into wedges
  • 1 Bulb of garlic, cut in half through all its cloves
  • 1 tbsp balsamic vinegar
  • 1/4 cup lemon juice
  • 1 heaped tsp cumin
  • 400g plain coconut yoghurt
  • 1/2 cup walnuts




Cut the garlic bulb in half across all its cloves.  Do not remove garlic from it shell.
Place garlic on a large sheet of foil with beetroot wedges, sprinkle with balsamic vinegar.
Wrap the foil around garlic and beetroot to make a parcel, place on an oven tray and bake for approx 45 minutes, or until the beetroot is tender.
Allow to cool, then squeeze the sweetly roasted garlic cloves out of their papery shells.
Place beetroot and garlic in blender with lemon juice and cumin; blend until smooth.
Add walnuts and coconut yoghurt and quickly blend again, keeping walnuts chunky.