Beetroot Dip

Bake 3 large beetroot. Allow them to cool and peel them and cube them.
Add cubed beetroot to an oven tray with the following:
1 whole head of garlic, with skin on
2 teaspoons sea salt
2 tablespoons balsamic vinegar
2 tablespoons olive oil
Wrap tray up in foil and cook in the oven at 200 deg. C for 25 minutes. Open tray and stir.
Turn oven down to 160 deg. C for another 25 minutes.
Squeeze garlic out of skins and stir into other ingredients.
When mixture is cool,  add 100g yoghurt, chives or parsley to taste and blend.