Roasted Beetroot Dip Recipe

This is the other beetroot dip recipe I promised. It takes a little more effort to make but once you have tried it I am sure you will agree that it is worth it. I love this version of a favourite dip.

INGREDIENTS:

4 fresh beetroots
2 cloves garlic (can use bottled)
300ml tub of greek style yoghurt or light sour cream
3 tablespoons fresh lemon juice
100g roasted cashews
1 teapoon ground coriander seeds
1/2 teaspoon ground cummin
1/2 teaspoon paprika
1/2 teaspoon cinnamon
2 tablespoons extra virgin olive oil
sea salt and ground black pepper to taste

METHOD:

Preheat oven to 200C.
Scrub the beetroots gently and remove the stems.
Wrap individually in alfoil and roast in oven for approx 1 hour or until cooked through. Turn occasionally.
Remove from oven and when cooled enough to handle, rub beets to remove skin.
Chop nuts in a food processor, then add the beetroots and process until just smooth.
Add other ingredients and process slightly till mixed well.
Serve with turkish or lenanese breads or dipping crackers.
Leftover dip can be froze or stored in an airtight container for several days in the fridge.