Beetroot with Turkish Lemon and Olive Oil Dressing
(6)
40 min
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.
Julian
18 people made this
Ingredients
Serves: 3
- 500g beetroot
- 1 clove garlic, minced (optional)
- 200 g Greek yoghurt
- 1 tablespoon lemon juice
- 3 tablespoons extra virgin olive oil
- salt to taste
- chopped mint
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.
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Reviews & ratings
Average global rating:
(6)
Reviews in English (1)
0
Nice tasty recipe my Greek guest loved it very easy to make would make again - 26 Mar 2011