beet salad with yoghurt sauce

beet salad with yoghurt sauce

from WorkandPlay

Serves 4 as a side dish

- 3 beets, cooked, peeled and thinly sliced
- 2 cups or yoghurt (full fat preferred), drained in cheeseclot for 2 hourse or overnight
- juice of 1 lemon
- 1 garlic clove, pressed
- 1 T black onion seeds, toasted
- 1 T cumin seeds, toasted
- handful of fresh parsley, chopped

Arrange the beets on a plate and drizzle over the lemon juice.
Make the sauce by stirring the garlic into the yoghurt.
Scopp sauce unto the beets in a large dollop, sprinkle over the seeds and the parsley. Sprinkle over some coarse salt and ground pepper, to taste.



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