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