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Beetroot Dip - Beetroot Dip.6 small or 3 medium Beetroots?1 teaspoon Caraway Seeds?1 teaspoon Ground Cumin?1/4 teaspoon Hot Paprika?3/4 cup Natural Greek Yogurt?1/2 cup loosely packed fresh Mint Leaves?1 glove crushed Garlic?1 tablespoon Lemon Juice.Cook the beetroots in a saucepan of boiling water for 45 minutes. Drain and cool until you can peel them. Chop the beetroots roughly and add to your blender. Meanwhile dry toast the spices in a fry pan until fragrant. Blend all the ingredients together until smooth.?I served the dip with squares of seedy bread.