Beet Dip

This Beet Dip is our family favorite with beets, dill, cucumber and mint all from our vege garden! I ate a lot of beetroot when I was growing up, also from my parents' vege garden. It really reminds me of home.  
Note—Don't throw away the leaves, they're delicious panfried with garlic and sesame oil!

Ingredients

• 2 cooked beets, peeled (I usually roast mine for about 30 minutes)
• 2 cups plain yoghurt
• 1 lemon, juice only
• handful fresh dill
• 2 tbsp. chopped fresh mint leaves
• 2 tbsp. finely chopped cucumber
• salt and freshly ground black pepper

1. Chop the beet finely in a mini food processor.
2. Add to all other ingredients and stir.