2 teaspoons minced garlic (about 2 cloves), or to taste
2 teaspoons ribbed, seeded, and finely chopped green chilli
2 teaspoons fresh lemon juice
1/3 cup loosely packed finely chopped coriander leaves
Preheat the oven to 200°C.
Line a baking tray with baking paper.
Toss the beets with 2 tablespoons of the olive oil and 1/4 teaspoon of the salt.
Arrange the beets on the baking sheet in a single layer and roast for about 1 hour, tossing periodically, until the beets are tender. (You don’t want any burnt bits.) You should have about 2 cups (320g).
Heat the cumin and coriander seeds in a small heavy skillet over medium-high heat for about 2 minutes, stirring constantly, until they release their fragrance and change colour slightly. Be careful not to burn them or they will develop bitterness. Grind the seeds in a spice grinder or crush with a mortar and pestle.
Throw the beets into a high-speed blender or food processor and add the remaining 2 tablespoons of olive oil, the toasted and ground seeds, the garlic, chilli, lemon juice, and the remaining 1/4 teaspoon of salt. Blast until well combined. Tweak the garlic, chile, lemon juice, and salt to taste. Transfer the dip to a bowl and stir in the coriander.
