|Fat crème fraiche||3-4 tbsp half|
|Ground cumin||½ tsp|
|Mint leaves, chopped||3 tsp|
- STEPPlace beetroot with cumin in the food processor, season and blitz it until smooth.
- STEPTransfer it to a bowl, add the mint leaves and lemon juice.
- STEPGently stir in the crème fraiche for that beautiful ripple effect.
- STEPSprinkle balance of mint leaves.
To remove the beet’s red stain, scrub your cutting board with hot, soapy water immediately after you finish cutting it.