Beetroot Salad

Name: Beetroot Salad
Ingredients: 500 g (1 lb) boiled beetroot, diced; 1 tablespoon finely chopped parsley, to garnish; 2 tablespoons olive or corn oil; 300 ml (½ pint) yoghourt; 2 tablespoons lemon juice; Salt

Preparation info

Difficulty
Easy

Appears in

A New Book of Middle Eastern Food

By Claudia Roden

Published 1986

About

Beetroot is commonly served boiled and sliced, dressed with olive oil, lemon, salt and pepper, and sprinkled with chopped parsley. A more unusual way is to dress it with yoghourt, olive or corn oil, lemon juice and salt.

Ingredients

2 tablespoons lemon juice
2 tablespoons olive or corn oil

Vegetarian
Gluten-free

Method

Mix the lemon juice with the oil. Add the yoghourt, and salt to taste, and beat well. Fold in the diced beetroot and mix thoroughly. Pour into a serving dish and garnish with chopped parsley.