Roast Beetroot Dip

A delicious dip served at room temp or warmed in a pan. A family favourite! As a refreshing condiment it compliments the spice of dahl and curry. It is high in iron and other vitamins and minerals, and can be great pick me up for depletion and tiredness.

Ingredients:

2 medium beetroots

1 tsp each of cumin and coriander seeds, roasted & ground

2 heaped tablespoons thick biodynamic plain yoghurt

1/4 cup lime (or lemon) juice (more if you like)

Salt & pepper to taste

1/2 cup fresh coriander or basil leaves, finely chopped

Method:

Roast the beetroots (they can also be boiled if you prefer) until they are well done.

Place into a food processor with the other ingredients (or blend with a stick blender).

Blend to a smooth paste.

Garnish with fresh coriander leaves.