Beetroot, mint and yoghurt dip

This dip is very moreish, yet good for you. Great as part of a mezze platter served with crispy pita chips as nibbles, or in a work lunchbox with leftover meat and salad.

Ingredients

2	Beetroot, medium to large, topped and tailed (Main)
1	Lemon, juice of
1 clove	Garlic, chopped
1 tsp	Fennel seeds
1 tsp	Coriander seeds
1 tsp	Cumin seeds
1 cup	Mint leaves
½ cup	Thick greek yoghurt, unsweetened (Main)

Directions

1. Preheat oven to 180C. Wrap beetroot in tinfoil and bake for 35-40 minutes or until soft (when a skewer goes through without any resistance). Cool beetroot in the fridge, then rub off the skins and roughly chop. Blitz cold beetroot with lemon juice, garlic, spices and mint.
2. Add yoghurt and pulse in a food processor a few times until just combined. Season with salt and pepper to taste.