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Nutrition: per serving

  • kcal48
  • fat2g
  • saturates1g
  • carbs6g
  • sugars6g
  • fibre2g
  • protein2g
  • salt0.2g
    low
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Method

  • step 1

    Put beetroot and cumin in the small bowl of a food processor, season and blend until smooth. Tip into a bowl, add the mint and lemon juice, then gently stir through crème fraîche to get a rippled effect. Sprinkle with mint leaves and nigella seeds.

Recipe from Good Food magazine, June 2013

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A star rating of 4.8 out of 5.8 ratings

Allimc

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KazL_aka_Red

A star rating of 5 out of 5.

Astrid Olling

A star rating of 4 out of 5.

Hols2016

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Mooroid

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