Shredded Beetroot Salad with Yoghurt

Preparation info
  • Serves


    with leftovers
    • Difficulty


Appears in

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.


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


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