Beetroot & Sweet Potato Brochette with Tiziki

300g uncooked beetroot

300g sweet potato
6 springs of thyme
4 cloves of garlic
olive oil
500 ml of greek yogurt
1/4 diced cucumber
10g chopped mint

• Pre-heat the oven to 180,

The Beetroot and Sweet Potato:

• Slice the sweet potato and beetroot to 1.5 cm thickness. Place on olive oil greased tray.
• Crush 3 cloves of garlic and toss with thyme. Drizzle over olive oil.
• Place in oven for 30 minutes until golden brown.

The Tiziki :

• Pour the yogurt in to a large bowl. Add the chopped mint and diced cucumber.
• Crush 1 clove garlic and chop finely. Add to the mix.
• Mix gently and season.
• Keep in fridge.

To Finish:

• Season sweet potato & beet root slices.
• Cut with a ring cutter.
• Spoon on one tsp of tiziki and finish with a small spring of thyme.
• Serve warm.

Love to eat!