Beet Dip - cooking recipe

Ingredients

3 None beets, trimmed
1 tsp caraway seeds
1 tsp ground cumin
1/4 tsp hot paprika
3/4 cup yogurt
3 tbsp fresh mint leaves
2 cloves garlic, minced
1 tbsp lemon juice

Preparation

Cook beets in boiling water, uncovered, for about 45 mins, or until tender. Drain. When cool enough to handle, peel then coarsely chop.
Meanwhile, dry toast spices in a small frying pan until fragrant. Transfer to a plate to cool.
Blend or process beets, spices and remaining ingredients until smooth. Serve.