Chantenay dippers with roasted beetroot dip

Chantenay dippers with roasted beetroot dip
carrot%20dip.jpg

Method

1. Preheat the oven to 200°C/400°F/Gas Mark 6. Wrap each beetroot in foil and place in a baking dish. Roast for 45-60 minutes, until you can easily insert a knife into the beetroot. Leave to cool, unwrap and peel off  the skins.
2. In a dry frying pan, roast the cumin and coriander seeds over low heat until you can just smell their fragrance (take care not to burn them). Crush the seeds in a pestle and mortar or using a rolling pin in a small bowl.
3. Place all the ingredients in a food processor and pulse until smooth, then season well. Taste and add more lemon if required.
4. Serve with pitta bread and sliced or whole carrots.

© www.chantenay.co.uk

Tip

Short on time? Use ready cooked beetroot. You can also use ground cumin and coriander, to save you roasting the seeds, and add a handful of fresh mint or coriander leaves before blending

Ingredients

500g (1lb) medium-size beetroot, cleaned, trimmed and left unpeeled
1 tsp cumin seeds
1 tsp coriander seeds
200g (7oz) Greek yogurt
Good slug of olive oil
2 cloves garlic, peeled and crushed
1 tsp caster sugar
Juice of 1/ 2 lemon
Sea salt and black pepper
Pitta breads and Chantenay carrots, to serve

Notes

Time: 10 minutes, plus up to 1 hour cooking
Serves: 4
Nutrition: 162 calories, 8g fat, 3g sat. fat