- 2 large whole beetroots (about 400g). Cheat version: use a couple of tins of sliced or diced beetroot, drain the liquid, and weigh 400g of plain beetroot. Rinse it in a colander to get rid of the excess vinegar flavour.
- Small handful of fresh garden mint (about 1 tablespoonful when tightly packed in)
- 1 clove garlic
- 1/2 teaspoon finely ground sea salt
- 1/4 teaspoon ground cumin
- Juice of half a lemon
- 2 tablespoons real egg mayonnaise OR plain (unsweetened) organic yoghurt (I prefer the tang that the yoghurt gives)
- 1 tablespoon extra virgin olive oil
- If using whole beetroot, place in a small saucepan, cover in water and boil until a skewer goes through the centre easily. Remove from water, cut off the ends, and peel the skin off the beetroot. It will come off very easily. I wear kitchen gloves to stop the colour staining my hands.
- Place all ingredients in a food processor or blender and wizz until smooth and evenly mixed.
- Check for seasoning and add extra if desired.
- Eat it! Store left overs in an airtight container in the fridge for a week or so.
- This freezes well too if you want to make a double batch and have some for later.
Check out my other dips and sauces here.
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