Method

• 1.
  Line a sieve with 2 layers of muslin or clean chux, leaving an overhang all around. Place the yoghurt in the sieve, bring the corners of cloth together and tie up to secure, then sit the sieve over a bowl. Cover with plastic wrap, then place in the fridge for at least 8 hours (preferably overnight) to drain.
• 2.
  Preheat the oven to 180°C.
• 3.
  Wrap beetroot tightly in foil and place on a baking tray. Bake for 1-1 1/4 hours until tender. (To check, slip a fine metal skewer into the beetroot; it should go in with little resistance.) Allow to cool slightly.
• 4.
  Remove foil, then rub off beetroot skin with your hands. Coarsely grate the beetroot onto a plate.
• 5.
  Tip the drained yoghurt into a large bowl, discarding excess liquid. Stir the garlic and lemon juice into yoghurt, mix in grated beetroot, then add sugar and some salt to taste. Tightly cover the bowl with plastic wrap, then chill for about 1 hour to allow the flavours to develop.

• 6.
  When you’re ready to serve it, scoop the dip into a serving bowl or small bowls. Garnish with baby basil or beet leaves and a sprinkle of cumin seeds. Serve the dip with grilled bread or vegetables for dunking.