BEETROOT DIP

Cooking time: 45 minutes. Makes about 2 cups

INGREDIENTS

• 450g fresh beetroot
• 6 cups water
• 1 tsp chilli paste
• ¾ tsp ground cumin
• ½ tsp ground coriander
• 1 tsp salt
• ½ cup greek style plain yoghurt
• 2 tsp lemon juice
• flaked salt

HOW TO MAKE

Remove stem and leaves from beetroot and wash
well. Do not peel. Place whole beetroot into the
Minut’Cook with water and salt. Set cooker onto
Low Pressure setting - Timer: 45 minutes.

Check the beetroot is tender. To do this insert a
skewer into the cooked beetroot this should go in
and out with ease. Cook a little longer if required.
Remove beetroot and allow to cool slightly before
peeling - best to use disposable gloves to protect
hands.

Place the beetroot into the bowl of a food processor
with chopping blade. Add the yoghurt, chilli paste,
cumin and coriander and mix until smooth.
Season, to taste.

Note: when cooking beetroot some may cook faster

depending on the size.

It may be necessary to remove smaller beets and

cook larger ones a little longer.