Sunday, 5 July 2009

beetroot and yoghurt salad

I love beetroot - it is very colourful and the flavour compliments so many things. For years I didn't eat beetroot at all and coming back to it I realised what I had missed. I tend to go for fresh beetroot rather than in a jar - and because I am sometimes lazy - buy it from the veg section in the supermarket rather than cook it myself. This dish is easy to put together and light and fresh. It is great for injecting some colour and the creaminess of the yoghurt is a good partner with the beetroot.

200-250g beetroot
a squeeze of lemon
1 tbsp olive oil
1 small bunch of fresh flat leaf parsley
sea salt and black pepper
clove of garlic
2tbsp greek yoghurt
splash of milk

Slice the beetroot up how you like it and spread over a plate
chop up the parsley roughly and mix in a bowl with the lemon juice, oil and salt and paper
drizzle the parsley mix over the beetroot - this can be done an hour or so before serving if kept in the fridge

crush the garlic clove into a paste with some of the salt
put the garlic in a bowl and mix with the yoghurt
add a splash or two or milk to thin the yoghurt to a sauce-like consistency
drizzle over the beetroot just before serving

This dish tastes really zingy and fresh - the yoghurt gets pinky tinges to it too. Some warm pitta bread is great for scooping up those last bits of sauce and beetroot. I haven't tried it yet but I reckon it would go great with some lamb as lamb usually needs something that will cut through the richness of the meat. Or as a side salad at a bbq. Just make sure your top is black or you have a major bib on!

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