Name: Roasted beetroot dip
Cook time: 60 min
Total time: 60 min
Ingredients: 1 kilogram beetroot, cleaned with tops cut off; 4 tablespoon olive oil; 1 clove garlic peeled; a few fresh mint leaves; 1/2 cup fresh coriander leaves; 1 teaspoon ground cumin seeds, plus extra for sprinkling; 3 tablespoon balsamic vinegar; 1 cup thick unsweetened yoghurt; roasted baby carrots and baby beets on the side (optional); huntley & palmers mixed herb flatbreads

Roasted beetroot dip

The vibrant purple punch of colour in this dip will definitely add pizzazz to your table. The robust flavour of beetroot contrasts wonderfully with the sour spiced yogurt, which is cooling and very moreish on warm days. Make sure you have plenty of Huntley & Palmers Mixed Herb Flatbreads on hand as once you start eating it, it’s hard to resist. Photograph by Jani Shepherd and styling by Fiona Hugues – Gatherum Collectif.

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Makes 2 cup

Cook

Ingredients

1 kilogram beetroot, cleaned with tops cut off

4 tablespoon olive oil

1 clove garlic peeled

a few fresh mint leaves

1/2 cup fresh coriander leaves

1 teaspoon ground cumin seeds, plus extra for sprinkling

3 tablespoon balsamic vinegar

1 cup thick unsweetened yoghurt

roasted baby carrots and baby beets on the side (optional)

huntley & palmers mixed herb flatbreads

Method

1.Preheat the oven to 190°C fanbake. Chop the beetroots in to 8 wedges and place in a bowl. Drizzle over 2 Tbsp olive oil and toss to coat. Spread on a lined baking tray and season with salt and pepper. Bake, turning once or twice, until tender (around 30 minutes). Set aside to cool slightly.

2.If you are serving the optional roasted baby beets and carrots on the side of this dish, follow the same method as above, adjusting the cooking time to 20 minutes.

3.While it’s still warm, place the cooked beetroot, garlic, mint, coriander, cumin, balsamic vinegar and the rest of the olive oil in a blender and pulse to a chunky purée. Add ½ cup of the yoghurt and quickly pulse again. Season to taste. If you want a slightly creamier dip, add a little more yoghurt. Place the yoghurt in a small bowl, sprinkle some ground cumin on the top. Serve beetroot dip with roasted baby vegetables, spiced yoghurt, and Huntley & Palmers Mixed Herb Flatbreads on the side.

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