Beetroot Dip(Makes approximately 1 cup)
125g (½ cup) spreadable cream cheese
200g cooked and peeled fresh beetroot or drained cannedbaby beetroot, finely chopped
¾-1 teaspoon ground cumin
¾-1 teaspoon ground coriander
Salt to taste
Walnut or pecan halves, toasted for serving
Pear, thinly sliced for serving
To make the dip:
Mix the cream cheese in a bowl until smooth and softened.
Stir in the beetroot, cumin and coriander and mix well.
Add salt to taste if desired. Chill until required.
Spread Lavosh out on a board, spoon dip onto each Lavosh and garnish with a walnut or pecan and a slice of pear.
Arrange on a platter to serve.
The beetroot dip can also be served on a platter with Lavosh.