Beetroot Yoghurt Masala


Preparation info

  • Serves


    • Difficulty


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.


  • 8 medium-sized beetroots
  • ½ cup vinaigrette
  • ½ tsp salt
  • 3 tsp sugar
  • 2 tsp garam masala
  • ¼ cup water
  • cups Greek yoghurt
  • 1 red onion, finely sliced in rounds
  • 30 g coriander or Italian parsley, roughly chopped


    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-thick rounds. Arrange these slices beautifully on a serving platter.

    Drizzle with vinaigrette and allow the slightly warm beetroot to marinate for a few minutes (think of the tart vinegary business of bottled beetroot), or covered in the fridge overnight.

    Mix the salt, sugar, garam masala and water thoroughly through the yoghurt.

    Lay the separated onion slices over the marinated beetroot slices, sprinkle over some of the chopped coriander or parsley, and carefully spread the yoghurt mixture over the slices.

    Finish with more roughly chopped herbs.