Beetroot & mint dip
- Preparation and cooking time
- Prep:
- No cook
- Easy
- Serves 4
Ingredients
- 250g vacuum-packed beetroot
- ½ tsp ground cumin
- 2 tsp chopped mint, plus a few leaves for sprinkling
- squeeze lemon juice
- 3 tbsp half-fat crème fraîche
- a few pinches nigella seeds
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.
