- Vacuumed pack beetroot (usually in the salad bit)
- Fresh mint
- ½ tsp ground cumin
- 2 tsp chopped mint
- squeeze lemon juice
- 3 tbsp half-fat crème fraîche
- In a food processor, add the beetroot and cumin, season and blend until smooth.
- Move it to a bowl, add the mint and lemon juice, then gently stir through crème fraîche to get a rippled effect. Sprinkle with mint leaves.