1.In medium saucepan of boiling water, cook beetroot, uncovered, about 45 minutes or until tender; drain. When cool enough to handle, peel beetroot then chop coarsely.
2.Meanwhile, dry-fry spices in a small frying pan until fragrant; cool.
3.In a blender or food processor, blend or process beetroot and spices with remaining ingredients until smooth.
It’s always a good idea to wear gloves when handling and peeling cooked beetroot because the juice will stain your hands. Serve with pitta bread, if likedNote