Boiling beetroot in its skin keeps the colour inside it; peel it first and the colour passes into the water and the beetroot comes out pale. The vinegar both brightens the colour and balances the sweetness of the beetroot.
Ingredients
For the meze
For the top
Method
-
Boil the beetroot
Boil the beetroot IN THEIR SKINS in plenty of water for 45 minutes, until a fork goes in easily.
-
Peel
Once cool, peel and grate them. Wear gloves.
-
Add the vinegar
Mix the grated beetroot with the vinegar and leave for 5 minutes.
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Add the yoghurt
Add the strained yoghurt, garlic, olive oil and salt and toss.
-
Chill
Chill for 20 minutes and serve with walnuts and olive oil.
Tips
- Boil the beetroot in their skins; the colour of a peeled one passes into the water.
- Add the vinegar before the yoghurt, as it brightens the colour.
- Wear gloves; beetroot colour does not come off your hands easily.
Nutrition
115
kcal
5 g
Protein
6 g
Fat
11 g
Carbs
8 g
Sugar
3 g
Fibre
Values are per serving and approximate.