Roasted Beetroot with Mojo Verde

Our local tapas bar, Pulpo Negro, makes the most delicious Salt Roasted Beetroot with Mojo Verde.
Finding two massive 400g plus beetroot on the 'help your self' table at my allotment, this seemed the perfect opportunity to try it out. Googling a Mojo Verde recipe, I have discovered it is from the Canary Islands, and served with fresh bread, potatoes, roasted vegetables or fish

400g beetroot
30g pack of fresh coriander
1 large garlic clove
50g sunflower seeds, almonds, or cashews (optional)
4 tbsp olive oil
1 tbsp balsamic vinegar
1/2 tsp ground cumin
Large pinch sea salt

Preheat the oven to 200C.

Clean the beetroot, cutting off the leaves and stalk. Ideally roast whole in a covered roasting dish or casserole for 40-50 minutes or until tender.  Leave until cool enough to handle, scrape off the skin and slice into bite size pieces.

To make the mojo, place all the remaining ingredients into a mini food processor and process until smooth.

Pour over the cooled beetroot and mix well.

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