Preheat the oven to 150 °C.

Scatter rock salt generously onto a baking tray. Place the whole beetroot onto the bed of rock salt and roast for about 1 hour.

Remove from the oven and allow to cool. Once cooled, remove the skin and grate on a medium grater (should yield roughly 230 g).

Chiffonade the mint leaves.

In a bowl, combine the grated beetroot, yoghurt, mint leaves, garlic and salt. Check seasoning and serve.

Foodie Fact: Chiffonade is the term used to describe a cut that results in super thin ribbons. It is often used when slicing herbs and leafy vegetables as it allows for even flavour release. Most herbs have a stem through the centre which can be stringy – to avoid adding this to the dish, cut the herbs as follows: stack a few leaves and fold them in half top to bottom, use a sharp knife to slice very thin ribbons down across the length of the leaves working toward the spine, then turn the stack and repeat on the other side of the spine. Doing this on both sides will result in the spine remaining, which can then be discarded.