Spiced Beetroot Purée - Horfield and District Allotments

Ingredients

• 2 medium-sized roasted beetroot, roughly cut up
• 1 – 2 tbsp Greek yoghurt
• 1 tsp toasted cumin seeds
• 1 small fresh red chilli
• 2 tbsp balsamic vinegar
• 1 dsp grated horseradish or horseradish from a jar
• 1 tbsp each chopped fresh coriander and mint
• 3 – 4 tbsp olive oil
• Salt & pepper