Rebecca Seal Savoury Beetroot and Thyme Yoghurt recipe on Sunday Brunch

Rebecca Seal showcased her savoury beetroot and thyme yoghurt on Sunday Brunch.

The ingredients are: 300g raw beetroot, salt and freshly ground black pepper, olive oil for cooking, 200g live Greek yoghurt, 1 tablespoon thyme leaves, zest of 1/2 a lemon and 2 tablespoons extra virgin olive oil.