250 g cooked beetroot
1 tsp ground cumin
2 tbsp chopped mint
1 tbsp lemon juice
4 tbsp yoghurt or crème fraiche
3 tbsp Olive Black
salt/pepper
1
Put beetroot and cumin into a small food processor bowl, season and blend until smooth.
2
Tip into another bowl, add the mint and lemon juice, Olive Black then gently stir through the yoghurt to get a rippled effect.
3
Sprinkle with mint leaves.
Ingredients
250 g cooked beetroot
1 tsp ground cumin
2 tbsp chopped mint
1 tbsp lemon juice
4 tbsp yoghurt or crème fraiche
3 tbsp Olive Black
salt/pepper
Directions
1
Put beetroot and cumin into a small food processor bowl, season and blend until smooth.
2
Tip into another bowl, add the mint and lemon juice, Olive Black then gently stir through the yoghurt to get a rippled effect.
3
Sprinkle with mint leaves.
