Beetroot and mint dip

This vibrant dip is packed full of flavour and is ready in just a few minutes. Ideal for serving with chopped vegetable sticks, pittas, flatbreads or with a cheeseboard.

Homemade Beetroot Dip

Ingredients:

250g cooked or vacuum packed beetroot, 1/2 tsp cumin, 2tsp chopped mint, 3tbsp creme fraiche, nigella seeds (optional) 

Method:

  1. Place the beetroot and cumin in a food processor and blend for 2 minutes until smooth. 
  2. Tip into a bowl and stir through the mint and creme fraiche then sprinkle on top the nigella seeds.