James’ family came to visit for the weekend so I put together a simple but tasty lunch with fresh Beetroot Dip acting as a bright centre piece on the table.
My Nephew Kevin couldn’t get enough.
This recipe is from the ever reliable Australian Women’s Weekly.
6 small or 3 medium Beetroots
1 teaspoon Caraway Seeds
1 teaspoon Ground Cumin
1/4 teaspoon Hot Paprika
3/4 cup Natural Greek Yogurt
1/2 cup loosely packed fresh Mint Leaves
1 glove crushed Garlic
1 tablespoon Lemon Juice
Cook the beetroots in a saucepan of boiling water for 45 minutes. Drain and cool until you can peel them. Chop the beetroots roughly and add to your blender. Meanwhile dry toast the spices in a fry pan until fragrant. Blend all the ingredients together until smooth.
I served the dip with squares of seedy bread.