Beetroot dip

Type:  Starters

Difficulty:  Easy

Serves:  6 at home or 24 tastes in the classroom

Fresh from the garden:  beetroot

Recipe source: Adapted from Bill Granger’s Bill’s Basics

• metric measuring spoons and cups
• chopping boards & non-slip mats
• 1 medium knife
• peeler
• scales
• food processor
• juicer
• 4 small serving bowls
• 4 serving plates

• 250 g cooked beetroot
• 125 g yoghurt
• 1 tablespoon lemon juice
• ¼ teaspoon ground cumin
• ¼ ground coriander
• sea salt & freshly ground black pepper
• 4 flat breads, to serve

• Set out your equipment and ingredients.
• Rub the skin off the cooked beetroot.
• Chop the beetroot into 2 cm cubes and put in the bowl of the food processor along with the yoghurt.
• Juice the lemon and add 2 tablespoons to the food processor.
• Add the cumin and coriander.
• Blend until smooth.
• Season with sea salt and black pepper.
• Cut the flat breads into small triangles and arrange on the serving plates.  Spoon the dip into the serving bowls and place a bowl onto the centre of each plate.