Name: Beetroot Yoghurt Masala
Yield: Serves 8
Ingredients: 30 g coriander or Italian parsley, roughly chopped; 8 medium-sized beetroots; ½ cup vinaigrette; ½ tsp salt; 1½ cups Greek yoghurt; 1 red onion, finely sliced in rounds; 2 tsp garam masala; 3 tsp sugar; ¼ cup water

Preparation info

Serves
8

Difficulty
Easy

Appears in

A Week in the Kitchen

By Karen Dudley

Published 2012

About

Is it just me who loves to eat bottled beetroot straight from the jar? Cold with a crisp pickled onion flavour: a bit of a personal beetroot experience … With this beetroot salad we are trying to go for that cool pickling flavour along with the creamy masala yoghurt: a real mix-up of my Cape childhood.

Ingredients

8 medium-sized beetroots
½ cup vinaigrette
½ tsp salt

Method

Boil the beetroots in a generous amount of water until tender. Drain them in a colander. Once they’ve cooled, you’ll find that their skins slip off quite easily (you may want to use some latex gloves for this task!).

With a sharp paring knife or thinner cook’s knife, slice the beetroots into 2 mm