Roast beetroot dip with Chantenay carrots Serves: 2 small jars Ingredients 500g medium beetroot, cleaned, trimmed and left unpeeled 1 tsp cumin seeds 1 tsp coriander seeds 200g Greek yoghurt olive oil 2 cloves garlic, peeled and crushed 1 tsp caster sugar juice ½ lemon sea salt and black pepper Chantenay carrots, to serve Instructions