Whole Beetroots
Serve these as part of a salad with crunchy elements
Makes enough for: 2 people
Ingredients
- 8 baby beetroot, scrubbed and trimmed
- 50 g thick yoghurt
- 15 mls reduced beet water
- selection of herbs and or salad leaves for serving
- olive oil for drizzling
- salt and freshly ground black pepper to season
- feta for garnishing
Method
- Place the beetroot into a saucepan and cover with water
- Cover and bring to a simmer over a medium temperature and cook until tender
- Remove the beetroot from the water and set aside to cool
- Increase the temperature slightly and continue to simmer the water until it has reduced by half
- Set aside to cool then strain
- When the beetroot are cool enough to handle, peel them and cut into quarters
- Place the yoghurt into a mixing bowl and add 15mls of the reduced beet water
- Layer some fresh herbs or salad leaves, or a mixture onto a plate
- Top with the beetroot then drizzle with olive oil and season generously
- Scatter the feta over the top before drizzling the yoghurt sauce onto the salad
Notes
* you can use the rest of the reserved water when making pasta to give it a nice red colour. Just replace the weight of one egg white with the liquid.