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Roasted Beetroot and yogurt Dip.

1kg fresh beetroot

2tbs fresh orange juice

3tbs ground cumin

2 tbs ground coriander

3/4 cup greek style yoghurt

salt and ground pepper

lavish bread or grilled turkish bread to serve.

1. Preheat the oven to 200.c. Trim beetroot leaves and scrub and pat dry each beetroot. Wrap each in foil and place on a baking tray to roast turn every now and then for 1 hour. Test id tender with a skewer. remove from oven and stand for 15mins. Peel off skin and roughly chop flesh.

2. Place beetroot, orange juice, cumin, coriander in a food processor until smooth. Add yoghurt abd season with salt and pepper. Put in bowl in fridge for at least 2 hours for flavours to develop.

3.To serve, spoon dip into serving bowl and serve with lavish crisp bread or grilled turkish.