About this recipe:I love beetroot, and for this Turkish meze, it is combined with a very simple dressing made from olive oil, lemon juice and fresh mint. Good quality olive oil is a must. If no Greek yoghurt is unavailable, you can use regular full fat yoghurt that you've left to strain through a sieve in the fridge over night.
1 clove garlic, minced (optional)
200 g Greek yoghurt
1 tablespoon lemon juice
3 tablespoons extra virgin olive oil
salt to taste
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Method Prep:25min › Cook:15min › Ready in:40min
Boil the beetroot in plenty of salt water until soft (about 40 minutes but it depends on the size) and immerse with cold water.
Leave to cool slightly, peel and cut into pieces. Mix the yoghurt and garlic and spread on a plate. Lay the beetroot over it in a decorative fashion.
Stir together lemon juice and olive oil and season with salt. Stir in chopped mint and spread the dressing with a spoon over the beetroot.