Recipe online from Be-Inspired (Roberta Muir):
https://beinspired.au/recipes/recipe-beetroot-leaf-boorani/
Ingredients: beetroot, EVOO, salt, garlic, natural yoghurt, dried mint, walnuts and flatbread.
A very good “dip” although we had if for lunch.
I choose not to blend the beetroot with the yogurt for aesthetic reasons.
The heirloom beetroot that I grow is “bull’s blood,” which has leaves that match its name:
The yogurt was Tamar Valley Greek Style.
Eastington@Paddington 
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