The beetroot have certainly been bountiful this spring but they will soon bolt to seed with the warmer days. This is a lovely Middle Eastern style salad and always a welcome addition to a meal.
MINTED BEETROOT SALAD
1kg fresh beetroot
1 cup Greek yogurt
1 clove garlic, chopped
1 tablespoon tahini
1 ½ tablespoons lemon juice
½ cup fresh mint leaves, chopped
½ teaspoon ground cumin seeds
Method
Wash beetroot, trim leaves, leaving about 3 cm of stem attached to the beetroot.
Add unpeeled beetroot to a large pan of boiling water and simmer uncovered, about 45 minutes or until tender, drain. Peel beetroot while warm and then cut into wedges. Mix together remaining ingredients. Serve the beetroot topped with the yogurt mixture.
Serves 6.
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