Beetroots, Greek yoghurt and lemon salad
For 4 people
Ingredients:
100g of Dill
2 tablespoons olive oil
2 red onions finely sliced
1 tablespoon tahini
4 tablespoons of Greek yoghurt
2 teaspoons of lemon zest and all its juice
1 tablespoon of Cumin seeds
4/5 beetroots ( or cooked beetroots so skip the first stages)
Salt and pepper
Method
The beet mixture will keep, refrigerated in an airtight container, up to a day ahead of time. Top with yogurt and fresh dill just before serving.
You can use a small preserved lemon, very thinly sliced (seeds discarded) instead of zest
Ingredients:
100g of Dill
2 tablespoons olive oil
2 red onions finely sliced
1 tablespoon tahini
4 tablespoons of Greek yoghurt
2 teaspoons of lemon zest and all its juice
1 tablespoon of Cumin seeds
4/5 beetroots ( or cooked beetroots so skip the first stages)
Salt and pepper
Method
- Preheat oven to 220.
- Wrap each beet individually in aluminium foil. Place on a baking sheet and roast for 30 to 60 minutes (time will vary depending on the size of your beets) until a knife inserted into the beet goes through smoothly.
- Let cool slightly, then, when cool enough to handle, rub the beets with paper towels to remove the skins (they should slide right off).
- Cut into slices or wedges, then place in a large mixing bowl to cool.
- Meanwhile, heat the olive oil in a small frying pan set over medium heat. Add cumin seeds and cook for about 3 minutes or until fragrant and starting to pop.
- Pour warm oil over the beets. Add onions, lemon zests, lemon juice, and half of the dill and toss to combine. Season to taste with salt and pepper.
- Transfer to a serving bowl or divide among plates.
- Mix together the yogurt and tahini. Dollop on top of beets in a few places and sprinkle with remaining dill.Serve at room temperature.
The beet mixture will keep, refrigerated in an airtight container, up to a day ahead of time. Top with yogurt and fresh dill just before serving.
You can use a small preserved lemon, very thinly sliced (seeds discarded) instead of zest