Beetroot and Dill Purée

• 4 medium beetroots, washed
• 2 garlic cloves, peeled
• 2 tbsp olive oil

Put the beetroot into a pan, add a pinch of salt and cover with water, making sure the beetroot are completely submerged. Bring the water to the boil and cook for 1–1¼ hours, or until the beetroot is cooked through. Use a small knife to pierce the beetroot – if the knife goes in easily it is ready. Drain and set aside to cool for 15 minutes. Once cool, remove the skin from the beetroot and cut