Name: Beetroot, yoghurt and preserved lemon relish
Yield: Serves 4
Ingredients: 1 tsp sugar; salt and black pepper; 1 small red onion, very thinly sliced; 2 yellow peppers; 900 g beetroots; 3 tbsp chopped preserved lemon skin; 2 tbsp each chopped parsley and coriander; 4 heaped tbsp chopped dill; 160 g Greek yoghurt; 3 tbsp olive oil; 1½ tsp coriander seeds; 2 garlic cloves, crushed; 400 g canned chopped plum tomatoes (with their juices)

Preparation info

Serves
4

Difficulty
Easy

Appears in

Plenty

By Yotam Ottolenghi

Published 2010

About

Some wonderful beetroots are available in the summer months: small, firm bulbs, sold with the stalks and the leaves. Don’t throw out the leaves. Use them for salads, or sauté with a little olive oil, garlic and caraway seeds and serve warm with a dollop of crème fraîche. If you manage to get young beetroots you may want to roast them in the oven, covered in foil, rather than boil them as described below. They are more flavoursome this way.

The preserved lemon relish can be used in l