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Minted Beetroot Salad

Image of Minted Beetroot Salad
Ingredients

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

Details

Serves: 6


Method

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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