4 medium beet root
1 garlic clove
1 teaspoon salt
2 tablespoons tahini
500 ml natural yoghurt
Chopped mint leaves
Cube the beet root into 1 cm cubes
Mix the salt, tahini and crushed garlic and gradually add the yoghurt, mixing as you go. Pour the mixture onto the beet root in a shallow dish and sprinkle with the fresh mint.