Spiced Beetroot Purée
www.horfieldanddistrictallotments.co.uk
A recipe from Stephen Markwick Beetroot, horseradish and balsamic vinegar always make good bedfellows and can be used as a starter or as a colourful addition to a mezze plate. Stephen first spotted...
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Cooking tools:
- Blender
- Food processor
- Mortar and pestle
- Spice grinder
- Skillet
- Stove
- Chef's knife
- Cutting board
- Measuring spoon
- Grater
- Spoon
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
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