Preheat the oven to 180/350/gas 4.
Place the beetroot in a roasting tray and roast for around an hour. This will depend on its size. I’d recommend 40 minutes for small ones and 1 hour 10 for a large beetroot. Insert a skewer to see if the beetroot is ready – it should be tender throughout.
Once cooked, leave the beetroot on the side until it is cool enough to handle.
Peel with a knife and roughly chop. Place in a nutribullet or food processor along with the garlic, walnuts, Greek yoghurt, lemon juice, salt and pepper and blitz. Add more Greek yoghurt if you’d like to loosen it. Taste and adjust the seasoning (salt, pepper or lemon juice) as necessary.
Serve with toasted pittas, crudites or crostinis.
I love eating this as part of a mix and match lunch with lentils, feta, salad leaves and roasted tomatoes, or as a snack with crudites in the afternoon to keep me going until dinner time.”