White bean hummus with pickled beetroot kale

Ingredients

• 600g cooked beetroot, cut into small cubes
• 200ml olive oil, plus 2 tbsp and extra for drizzling
• 100ml red wine vinegar
• 2 shallots, peeled and finely chopped
• 2 bay leaves
• 1 lemon, zest peeled into strips, juiced
• 2 x 400g cans butterbeans or cannellini beans, drained and rinsed
• 140g natural yogurt
• 3 garlic cloves, 2 crushed, 1 sliced
• 150g shredded kale

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