Ingredients
- 250g cooked beetroot (Ettrick Gardens)
- 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
Vendors
Beetroot and mint dip
Method
- Put the 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
Comments
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