Beetroot Salad

Preparation info
    • Difficulty


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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.


  • 2 tablespoons lemon juice
  • 2 tablespoons olive or corn oil


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.