Beetroot, Coconut & Mint Dip

Earthy seasonal superstar beetroot takes centre stage here. Beets can support circulation and heart health, whilst mint is super helpful for digestion. Together with coconut yoghurt this is a cooling, hearty dip/spread that’s perfect with crudites or to turn your poached eggs on sourdough fancy.

Ingredients

• 3 medium beetroot (about 300g)

• 150g coconut yoghurt (unsweetened)

• A handful of fresh mint leaves, finely chopped

• 1 garlic clove, finely chopped

• 1 tbsp olive oil

• 1 tbsp lemon juice (or to taste)

• ½ tsp ground cumin

• Salt and black pepper, to taste

Method

1. Preheat the oven to 200c/180c fan. Place the beetroots on a piece of baking paper on a baking tray, drizzle with a little olive oil and salt and wrap tightly in the paper, tucking the edges under the beets to create a sealed package. Place in the centre of the oven for around 30-40 minutes till soft all the way through.

2. Add the cooked beetroot, garlic, lemon juice, olive oil, mint and cumin to a food processor or blender. Blitz until smooth but still slightly textured. Transfer the mixture to a bowl and fold in the coconut yoghurt until creamy and well combined. Season with salt and pepper to your taste. Add more lemon juice if you prefer a tangier flavour.

3. Chill in the fridge for at least 30 minutes to let the flavours develop. Before serving, drizzle with a little olive oil and sprinkle over extra mint or crushed nuts/seeds if you like.