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Beetroot and mint dip

Beetroot and mint dip

1 large or 2 small beetroot
½ tsp ground cumin
2 tsp chopped mint, plus a few leaves for sprinkling
squeeze lemon juice
3 tbsp half-fat crème fraîche or natural yoghurt
a few pinches of ground coriander seeds

Wash and peel the beetroot
Grate the beetroot - be careful of your fingers!
Stir through the chopped mint, cumin, coriander, yoghurt and lemon juice.

Serve with crackers and pita bread dippers.

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