• 2  fresh beetroots (about 400 g) trimmed and sliced in half
• 1 clove of crushed garlic
• 1/4 tsp ground cumin
• 1/2 c cottage cheese
• 1/4 cup natural yoghurt
• 2 tsp lime juice

Preheat the oven to 220.  Wrap the beetroot halves in foil and place of a baking tray and cook for 30-40 mins until tender.  Set aside to cool and rub off the skins.
Roughly chop the beetroots and put in a food processor with the other ingredients.  Puree until smooth and season with salt and pepper.
Serve with fresh bread or vegetable sticks or use as a sandwhich spread.