Peel and cube the beetroot and place it in an aluminium foil.
Bring the sides of the foil together to form a pack.
Bake in a 180°C oven until the beets are aromatic. It takes 30 minutes.
Remove from oven and test with a fork whether it is soft.
Now once cool, take it in a mixer jar, add 1/2 cup of yogurt and 1/4 cup of sugar.
Grind to a smooth pulp.
In another bowl, take remaining yogurt, sugar and vanilla essence and mix until sugar melts.
In a popsicle mould, pour the beet mix to 1/3rd of the mould.
Top it with the yogurt mix and fill another 1/3rd.
Then finally fill the remaining with beet mix.
Freeze it for 5-6 hour.
For removing the popsicle, place the mould in a bowl of water for 10-15 seconds and gently pull the popsicle.
Enjoy!
