BEETROOT SALAD WITH GREEK YOGHURT
Prep time
Total time
The cooking time does not include cooking the beetroot which will take about an hour. Leave to cool slightly then rub away the skin.
Author: Lindsey Dickson (adapted from an original from Moro)
Serves: 4
Ingredients
- 500g cooked and peeled beetroot
- Muscat Vinegar or Lemon Juice
- 1 Tablespoon Olive Oil
- Handful Flat Leaf Parsley, chopped
- Sea Salt and Black Pepper
- 1 Clove of Garlic, crushed to a paste with salt
- 200g Greek Yoghurt, thinned with 2 Tbs milk
Instructions
- Once the beetroot has been peeled, cut into 1cm slices and arrange on a large plate.
- Drizzle over a little Muscat vinegar or a squeeze of lemon juice and the olive oil.
- Sprinkle over half the parsley.
- Mix the yoghurt with the crushed garlic and pour over the beetroot.
- Drizzle with a little more oil and the rest of the parsley.
Recipe by The Eating Tree at http://www.theeatingtree.com/2015/05/01/beetroot-salad-with-greek-yoghurt/