Ingredients

6 medium beets (approx 600g), trimmed

2 small garlic cloves, minced

3 tbs extra-virgin olive oil

Juice of 1 lemon

1 tsp ground cumin

1 tsp ground coriander

1 tsp sumac

Generous pinch of salt

1/4 cup hazelnuts, lightly roasted and roughly crushed

3 tbs ricotta

A couple of sprigs of dill to serve

Warm bread, for serving

Method

Scrub the beets, removing any mud, cut into quarters and steam until they are just about over done.

In a food processor, blend the beets, garlic, olive oil, lemon juice, spices and salt.

Once you have a good rough-ish texture, without any big lumps of garlic or beetroot, transfer mixture to a mixing bowl and roughly stir through the ricotta, ensure the seasoning is correct - you may want to add more lemon juice or salt. Scrape into a wide, shallow bowl. Scatter the hazelnuts, dill and a drizzle of olive oil and serve with warm bread.