All Recipes
Serves 6Allergens - dairy


  • 4 medium beetroot
  • 4 tbsp plain yoghurt
  • 1⁄2 tsp ground cumin
  • 1⁄2 tsp ground coriander
  • 1⁄4 tsp cinnamon
  • 1⁄2 lemon, juice
  • 1 garlic clove, peeled and roughly chopped
  • salt and pepper
  • mint for garnish (optional)

“Delicious in a wrap, with falafel or on toast – top with crumbled feta cheese and herbs such as dill, mint, coriander”

What to do

  1. Wash and trim the beetroot, cutting the leaves close to
    the beetroot and place in a large saucepan and cover
    with water. Bring to the boil then simmer for about 30-40
    minutes until tender when a knife is inserted. (Top up with
    water if necessary).
  2. Drain the beetroot and leave to cool until ready to handle.
  3. Meanwhile, measure the yoghurt, spices, lemon juice and
    garlic into a bowl.
  4. Once the beetroot have cooled, cut off the ends, rub/
    peel off the skin quarter the beetroot and add to the
    bowl. With an electric hand blender or masher, blend until
  5. Add the other ingredients and season to taste..