If you want vibrancy on your plate then look no further!
This simple dip is amazing with a crunchy sourdough or nutty wholemeal. It can be whizzed up in a matter of minutes for impromptu guests.
250g cooked beetroot (not pickled)
4 heaped tbsp Greek plain yoghurt
Small bunch of fresh mint
1 tsp cumin
2 small garlic cloves
Salt to taste
1 tsp nigella seeds
Put all ingredients except the nigella seeds in a food processor on high for about 5 minutes, scraping down the sides a couple of times until you get a really smooth consistency.
Transfer to your serving dish. You can serve right away or you can place in the fridge for a couple of hours for a slightly more set consistency.
Sprinkle with nigella seeds prior to serving.