Beetroot dip with Monsoon Harvest Buttermilk & Millet Crackers.
Recipe Type Snack
Prep Time 45 minutes
Adapted from jamieolover.com
3 sprigs of fresh thyme
1 teaspoon caraway seeds
3 tablespoons hung curd
1 tablespoon horseradish
Wash beetroot and dry with a kitchen towel. Wrap each beetroot in foil and bake in a pre- heated oven for 45 mins -1hour at 200C.
Remove from the oven and let it cool and remove the outer skin of the beetroot. Chop the beetroot into cubes.
Pick the thyme leaves, then blitz all the ingredients in a food processor.
Season to taste with sea salt and black pepper.
Serve with Monsoon Harvest Buttermilk & Millet Crackers.