Roast beetroot dip with Chantenay carrots

Roast beetroot dip with Chantenay carrots
Serves: 2 small jars
  • 500g medium beetroot, cleaned, trimmed and left unpeeled
  • 1 tsp cumin seeds
  • 1 tsp coriander seeds
  • 200g Greek yoghurt
  • olive oil
  • 2 cloves garlic, peeled and crushed
  • 1 tsp caster sugar
  • juice ½ lemon
  • sea salt and black pepper
  • Chantenay carrots, to serve
  1. Preheat oven to 200C/Gas 6.
  2. Wrap each beetroot in foil and place in a baking dish.
  3. Roast for 45-60 mins until tender.
  4. Leave to cool, unwrap and peel off skins.
  5. In a dry frying pan, roast cumin and coriander seeds over a low heat until they pop, taking care not to burn.
  6. Crush seeds in a pestle and mortar. Place all the ingredients in a food processor and pulse till smooth.
  7. Season well, taste and add more lemon juice if required.
  8. Serve with raw Chantenay carrots.


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