Clearly we’re in a dippy mood this week.

The awesomeness of mish has inspired us to keep on dipping. So today it’s spiced beetroot yoghurt, tomorrow hummus.

This yoghurt dip is ridiculously good. The sweetness of the beets combines beatifully with the yoghurt tang. No, your eyes are not deceiving you, you do need 3 tablespoons of ground coriander (first go muggins here thought she knew better, didn’t put the full 3 tbsps in, regretted it).

20 mins | effortless 

Ingredients 

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500g cooked fresh beetroot (you can roast or boil them for this)

500g Greek yoghurt

3 tbsp ground coriander

small bunch mint, leaves only, chopped

1 tsp black cumin seeds/nigella seeds/black onion seeds

olive oil

Method

Having cooked your beetroot, allow to cool before draining the excess juice by squeezing it having donned yer marigolds, peeling and roughly chopping it.

Bung it in the processor to coarsely purée it. Transfer to a bowl, add the coriander, most of the mint and some seasoning and mix it all up. Stir in the yoghurt.

Taste and add more seasoning if needed. Move it over to your serving dish of choice, sprinkle over the nigella seeds and the rest of the mint, drizzle with oilve oil and serve it up.

Dipped.

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This delectable recipe is from Sabrina Ghayour’s new book Sirocco. Want this book so bad!

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