Yoghurt and Beetroot Salad

  • Prep Time: 5 minutes
  • Cooking Time: 40 minutes
  • Servings: 8 as part of a menu
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This Yoghurt and Beetroot Salad is inspired by a photo in a book called Farah’s Persian Cuisine by Farah Aryanpad. This is her idea though I added orange zest and cumin seeds.

Ingredients

  • 2 bunches (500g) baby beetroot
  • 400-500g thick Greek-style yoghurt
  • 1 teaspoon finely grated orange zest
  • 1 teaspoon cumin seeds to garnish

Instructions

  1. Preheat oven to 180ºC (160ºC) fan-forced.
  2. Wash and trim beetroot, wrap together in foil and place on a baking tray. Bake for about 40 mins, until tender when poked with a skewer or small knife. Remove and cool. Peel beetroot and cut into halves.
  3. Combine yoghurt and orange zest then gently fold through beetroot. Spoon into a serving bowl and garnish with cumin seeds.

Notes

Related Recipe: Salad of Beetroot, Feta and Walnuts

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