BEETROOT SALAD WITH GREEK YOGHURT
Author: Lindsey Dickson (adapted from an original from Moro)
Serves: 4
- 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
- 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/
3.3.3070