Beetroot, yoghurt & Mint Dip

This is a looker....

 

Ingredients:

1.5kg beetroot, cooked and peeled (or bought cooked, but not in vinegar)
2 garlic cloves, peeled
Bunch of coriander, washed
Bunch of mint, leaves only

2 teaspoons cumin seeds
2 teaspoons fennel seeds
2 teaspoons coriander seeds
2 teaspoons ground cinnamon
3 tbsp balsamic vinegar
2 tbsp olive oil
125ml thick Greek-style yoghurt
Salt

Method:

1. Put all the seeds into a frying pan and fry for three minutes, leaving the cinnamon to one side.
2. Empty the seeds into a pestle and mortar and grind to a powder. Add to cinnamon and pour into your jar.

3. Put all ingredients, apart from the yoghurt and salt, into a food processor or blender and blend, until smooth.
4. Add the yoghurt and pulse quickly, just once or twice. Taste for seasoning – it will definitely need a little salt. If you prefer a bit of sharpness, you may want to add more balsamic vinegar.