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Minted Beetroot Salad

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6 medium (1 kg) fresh beetroot
1 cup (250ml) plain yogurt
1 clove garlic, chopped
1 tablespoon tahini
1 tablespoons lemon juice
cup fresh mint leaves


Serves: 6


1. Wash beetroot, trim leaves, leaving about 3cm of stem attached to beetroot. Add unpeeled beetroot to large pan of boiling water, boil, uncovered, about 45 minutes or until tender; drain.

2. Peel beetroot while warm; cut beet­root into wedges.

3. Blend or process remaining ingredi­ents until mint is finely chopped. Serve beetroot topped with yogurt mixture. 

Yogurt mixture can be made a day ahead.
Storage: Covered, in refrigerator.
Freeze: Not suitable.
Microwave: Beetroot suitable.

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