Name: Beetroot salad
Prep time: 10 min
Cook time: 40 min
Total time: 50 min
Yield: 4
Ingredients: 1 kilogram beetroot; 1/4 cup (70g) low-fat natural yoghurt; 1 eschalot, halved, sliced finely; 1 tablespoon grated horseradish; 1 tablespoon lemon juice; 2 tablespoon chopped chives

Beetroot salad

This refreshing roasted beetroot salad is a brilliant side to any dinner spread. Drizzled with a zesty lemon and chive yoghurt dressing, this makes the perfect vegetarian dish.

Serves 4

Prep

10M

Cook

40M

Total

50M

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Ingredients

1 kilogram beetroot

1/4 cup (70g) low-fat natural yoghurt

1 eschalot, halved, sliced finely

1 tablespoon grated horseradish

1 tablespoon lemon juice

2 tablespoon chopped chives

Method

1.Trim stalks from beetroot, leaving root ends and 2.5cm of stem. Wash well and place in a large saucepan of boiling, unsalted water. Cook for 40 minutes, until tender when tested with a fork. Drain, cool slightly and slip off skins. Cut into edges and place on a serving platter.

2.Meanwhile combine yoghurt, eschalot, horseradish, lemon juice and half of chives in a bowl. Season, drizzle over beetroot and top with remaining chives to serve.

Beetroot stains hands. Avoid this by using disposable gloves whenever you prepare them.
Note

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Ingredients

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