Egyptian Beetroot Dip

Dips are a great way to get over vegetable phobias. I think in a way they are less threatening than the vegetable, whole. That is if vegetables could be considered threatening.

2 large beetroots, scrubbed and stalks trimmed
4 cloves of garlic
⅓ cup yoghurt
1 heaped tsp cumin seeds
1 tsp coriander seeds
1 tsp ground cinnamon
juice of half a lemon
salt and pepper
olive oil
toasted pistachios, roughly chopped (optional)

View the full recipe at Delicious Everyday →