Beetroot ticks so many boxes if it’s treated right. I love it foil-wrapped and roasted with thyme and garlic, served with a squeeze of lemon and splash of my best olive oil; at the moment extra virgin Contadino from Monte Pollino. This is a variation on that theme using boiled beets topped with creamy sheep’s yoghurt whipped with crushed garlic, lemon juice and olive oil. This pretty but satisfying salad goes with anything you fancy, from hummus with tomato salad and crusty bread, to grilled mackerel, roast chicken or lamb kebabs.
Serves 4
Prep: 20 min
Cook: 20 min
500g boiled beetroot
1 lemon
1 garlic clove
250g thick, cream yoghurt such as Woodlands sheep’s yoghurt
1 tbsp olive oil
25g coriander
Cut the beets into bite size chunks and squeeze lemon juice over the top and toss with salt and pepper. Pile into a shallow bowl or platter. Crack the garlic, flake away the skin, finely chop and crush with a pinch salt to a juicy paste. Add to the yoghurt in a mixing bowl. Beat 1 tbsp olive oil into the yoghurt with a generous squeeze of lemon. Spoon the yoghurt over the beets. Chop the coriander and scatter over the top. The lemony beetroot juices will bleed into the yoghurt.