Beetroot contains the pigment betacyanin, which makes it a great blood tonic and gives it this wonderfully vibrant colour! This jazzy dip looks great on the table and is one way to increase your intake:
400g Beetroot (cooked)
300g Yoghurt (Greek or Natural)
10 Fresh Mint Leaves - chopped
2 Tsps Ground Coriander
Squeeze of Lemon Juice
Salt & Pepper (to taste)
Sprinkling Nigella Seeds (Optional)
Blend the beetroot to a smooth consistency, then mix in the yoghurt, coriander, mint and lemon juice. Season to your taste and decorate with nigella seeds and a sprig of mint, if available.
Enjoy as a dip or an accompaniment to roast vegetables and feta.