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BEETROOT PATE
6 MEDIUM BEETROOT
2 CLOVES GARLIC, CRUSHED
400G YOGHURT
2 TSP GROUND CUMIN
4 TSP LEMON JUICE
- Cook the beetroot in a large saucepan of boiling water, uncovered, about 45 minutes or until tender. Drain; cool for 5 minutes. Wearing gloves, peel beetroot while warm; chop coarsely.
- Blend or process beetroot with garlic, yoghurt, cumin and juice until smooth.