Pre heat the oven to 220 C. Place the beetroot in a roasting tin and cover with tin foil. Bake in the preheated oven for an hour. Then remove the tin foil, add in the garlic and bake for a further 30 minutes or until a sharp knife easily glides into the centre of the beetroot and the garlic is soft. Depending on the size of the beetroot you may need to cook them for slightly more or less time.
Leave the beetroot to cool and then scrape off the skins. I find a normal eating knife or spoon is quite handy for this job.
In a food processor add the beetroot, then squeeze the soft garlic out of their skins and add in also. Blitz for a few seconds to break it down and then add in the rest of the ingredients. Blitz until smooth and then season to taste with sea salt and freshly ground pepper.
Plate up with whatever mezze you like most, scatter the remaining mint leaves over the top and drizzle over a little more extra virgin olive oil and balsamic vinegar.
Serve with hot pitta bread. If you are trying to avoid wheat flour you can find good quality wheat free pitta breads in good supermarkets.
Yield: 1 Servings
500g Beetroot (around 5/6 medium beetroot)
3 cloves garlic (left in their skin)
Grated zest of a lemon
1 tbsp freshly grated horseradish
1-2 tbsp good quality balsamic vinegar
1 tsp ground cumin
1 tsp ground cinnamon
1 chili deseeded
Handful of mint leaves (some left over to garnish)
3 tbsp extra virgin olive oil
Freshly ground pepper