Spiced Beetroot Purée

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 this recipe in Skye Gyngell’s “A Year in My Kitchen” but he has made it less complex.

Serves 8

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

Method

1. Lightly toast the cumin seeds in a dry pan until they begin to turn dark brown,
2. Cool for 10 minutes then grind with a mortar and pestle or a spice grinder.
3. Put all the ingredients into a liquidiser or food processor and whizz together. (A liquidiser will make a smoother purée
4. Adjust seasoning to taste.