Beetroot Salad with Horseradish Yogurt

Preparation info
    • Difficulty


Appears in
Food of the Sun: A Fresh Look at Mediterranean Cooking

By Alastair Little and Richard Whittington

Published 1995

  • About

For those who think beetroot only comes pickled in ferociously strong vinegar, the following treatment will be a revelation.


  • 450 g/1 lb small beetroots
  • 6 spring onions



If not already cooked, boil the beetroots for about 20 minutes, until tender. Refresh in cold water and skin. Cut into small, bite-sized chunks and put into a serving bowl.

Trim the spring onions and cut across into thin slices. Add to the beets with the coriander, the juice from the lemon and salt and pepper.

Peel the horseradish and grate into the yogurt,