By Jill Norman
Yogurt and beetroot combine well, and the freshly ground coriander seed gives the dish a pleasantly woody, tangy aroma and an orange-like flavour (see photo overleaf, left).
Drop the beetroot into boiling salted water for 5–6 minutes; it should retain some bite. Drain the beetroot and turn it into a dish, stir in the yogurt, add the ground coriander and serve.
This goes well with game birds, hare or the Tourtière.