Beetroot and Mint Relish by M. Kuehn

Being a Polak, I have a love affair with beetroot. Soup with little ‘ears’ of pasta, hot, grated spiced beetroot to go with the meatballs and mash are two of my favourite ways of cooking it.

Instead of having cold beetroot for a picnic, why not jazz it up with a few ingredients to make a gorgeous dip – scoop up a large dollop on celery or add it to a pitta, stuffed with garlic chicken, rocket leaves and cucumber..

Serves 4

2 large beetroots

4 tbs cannellini beans

8 mint leaves

1tbs creme fraiche

1tbs Greek yogurt

1/4 tsp white sugar

1 tbs olive oil

juice 1/2 a lemon

splash of balsamic

pinch sea salt

Macerate the mint leaves in the salt and lemon juice. Now simply place all the ingredients into a food processsor and wizz till smooth. Simplicity itself.