Beetroot with yogurt dressing

Preparation info
  • Serves


    • Difficulty


Appears in
Winter Food

By Jill Norman

Published 2005

  • About

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).


  • 350 g beetroot, peeled and grated
  • 4 tablespoons thick yogurt
  • 1


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.