This is a cracking little recipe to put together really quickly, so it’s ready to enjoy with a glass of wine out in the garden.
Here’s what you need:
250g vacuum packed beetroot
1/2 tsp cumin
2 tsp chopped mint
a ‘squeeze’ of lemon juice
3 tbsp half-fat creme fraiche
Here’s how you do it:
Before you get started…..make sure you have a food processor….and make sure it works.
OK, here we go
1. Pop the beetroot and the cumin into the food processor with a pinch of salt and pepper. Whiz it around a bit until its pretty smooth and then tip it into a bowl.
2. Chop up your mint. I came over a little bit ‘Good Life’ and actually picked the mint from my own garden. It sounds more impressive than it is though, as apparently mint is possibly the easiest thing to grow in the world.
3. Squeeze a lemon.
4. Add the mint and the lemon to the mixture.
5. Add 3 tbsp of creme fraiche and mix it through before spooning into individual ramekins.
Now you can toast a bit of pitta bread and cut it into posh ‘bread soldiers’ and serve it on a swanky slate. Perfect nibbles for an early evening sundowner with a glass of wine.
Quick…before the sun goes in!