A Dip for Chantenay Carrots
Devised by Rachel Green, Yorkshire TV?s Flying Cook
500g medium size Beetroot, cleaned, trimmed and left unpeeled
1 tsp cumin seeds
1 tsp coriander seeds
200g Greek yoghurt
A good slug of olive oil
2 cloves garlic, peeled and crushed
1 tsp caster sugar
Juice of half a lemon
Sea salt and black pepper
Pitta breads, to serve
Preheat oven to 200?C/400?F/Gas 6
Wrap each beetroot in foil and place in a baking dish and roast for 45minutes to 1 hour or until you can easily insert a knife into the flesh of the beetroot. Leave to cool, unwrap and peel off the skins.
In a dry frying pan roast the cumin and coriander seeds over a low heat until you can just smell their fragrance; taking care not to burn them. Crush the seeds in a pestle and mortar or using a rolling pin in a small bowl. Place all the ingredients in a food processor and pulse till smooth and season well. Taste and add more lemon if required.
Serve with pitta bread and sliced or whole Chantenay carrots and other crisp vegetables crudities.
If you do not want to roast the beetroot you can use ready cooked beetroot. You can use already ground cumin and coriander, to save you roasting the seeds, but the dip will not have such a fragrance to it. You can also add a handful of fresh mint or coriander leaves to it when you are blitzing it.