1. Place the beetroot stems and leaves in a bowl, pour over boiling water to blanch for 2-3 minutes. Drain.   
2. Place the blanched stems and leaves into a food processor, add the coriander roots, tahini, cumin, coriander and curry powder, blitz to blend, add the red wine vinegar and olive oil and continue to blitz until smooth. Season. Adjust spices to suit. Spoon into a serving bowl.   
3. Heat a grill pan over a high heat, drizzle olive oil over the bread, toast for 1-2 minutes each side or until golden. Rub with a garlic clove. Slice in half.  
4. Place the toast beside the dip to serve.   

 Note: You can add more or less of the spices to suit your taste.