Shredded Beetroot Salad with Yoghurt

Name: Shredded Beetroot Salad with Yoghurt
Yield: Serves 2 with leftovers
Ingredients: good handful coriander; good handful mint; 150 g 0-per-cent-fat Greek yoghurt; 2 large or 4 small beetroots (about 725 g); juice of 1 lemon

Preparation info

Serves
2
with leftovers

Difficulty
Easy

Appears in

How To Eat

By Nigella Lawson

Published 1998

About

I have adapted the recipe a bit, and also substituted fat-free Greek yoghurt. And since it’s what I make to go with roast poussin when a friend comes for a low-key, low-fat supper, I give quantities for 2 naturally big eaters.

Ingredients

good handful coriander
good handful mint
2 large or 4 small beetroots

Gluten-free
Vegetarian

Method

Put the coriander and mint leaves in the processor, chop and remove. Take out the double-bladed knife and fix in the grating disc. Peel the beetroot (wearing rubber gloves if you don’t want to come over all Lady Macbeth later) and cut them into pieces that will fit into the tube, then push them down until you have a wonderful pile of dark crimson shreds. Toss these in a bowl with the herbs and