Chantenay dippers with roasted beetroot dip

Chantenay dippers with roasted beetroot dip


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.



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


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


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