Recipe home
Creamy beetroot and yoghurt salad
Ingredients
800g (13/4lb) organic cooked and peeled beetroot
2tbsp vegetable or sunflower oil
2tsp cumin seeds
1tsp coriander seeds, crushed
250g (9oz) natural yoghurt
Chopped fresh coriander and mint, to garnish
A delicious way to serve beetroot
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Method
1 Cut the beetroot into bite-sized pieces and place in a bowl. Heat the oil in a frying pan and add the cumin and coriander seeds. Stir-fry for 30 seconds, then remove from heat.
2 Whisk the yoghurt in a bowl until smooth, then add the spiced oil mixture. Season and stir to mix well. Pour the yoghurt mixture over the beetroot and toss to mix evenly.
3 To serve, transfer the mixture to a serving dish and garnish with the chopped coriander and mint.
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