"This beetroot & yogurt salad recipe has a twist, it has a lovely creamy dressing made using organic natural yoghurt. This dish consists of sliced beets mixed with yogurt and seasoned with Indian spices. It can be used as a side dish with Indian foods or eaten as is."
Serves: 4
Making time: 10 min
2 large gherkins, chopped into large chunks
4 tablespoons Greek-style yogurt
2 tablespoons white wine vinegar
salt and freshly ground black pepper
1 tablespoon finely chopped fresh dill, to garnish
Serves: 4
Making time: 10 min
Ingredients:
350g/12oz cooked beetroot, chopped into bite-sized cubes2 large gherkins, chopped into large chunks
4 tablespoons Greek-style yogurt
2 tablespoons white wine vinegar
salt and freshly ground black pepper
1 tablespoon finely chopped fresh dill, to garnish
Directions:
1. Put the beetroot and gherkins in a large serving bowl.
2. In a separate bowl, mix together the yogurt and vinegar, and season with salt and pepper.
3. Pour this mixture over the beetroot and gherkins, and stir. Sprinkle with fresh dill and serve.
2. In a separate bowl, mix together the yogurt and vinegar, and season with salt and pepper.
3. Pour this mixture over the beetroot and gherkins, and stir. Sprinkle with fresh dill and serve.
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