This salad makes a perfect addition to a mezze spread. It’s one of my favourites because I love the vividness of the creamy white yoghurt against the intensely colourful beets – plus, once you serve it, the yoghurt starts turning a deep and delicious pink. The parsley adds even more colour and the black onion seeds – also known as nigella seeds – bring a hint of the exotic to the dish. Beetroot is cheap and plentiful at the moment and this recipe will bring beauty and brightness to any table!
Serves 4 as a side dish
2 bunches of beetroot (about 10 beets – try to use young beets as they have more flavour); salt and freshly ground black pepper; about 1tbsp olive oil; juice from half a small lemon; 1 medium clove of garlic, crushed; about 1 cup of thick/Greek yoghurt; a small bunch of Italian flat-leafed parsley, chopped; 1/2 tsp of black onion (nigella) seeds.
Scrub the beets, then steam them in a vegetable steamer till cooked, or else boil them in salted water. Once tender and cooled slightly, rub the skins off with your hands, then slice them into rounds or dice them into blocks. Toss them in the olive oil and lemon juice; add the garlic and mix through; then add salt and black pepper to taste. Transfer the beetroot to a serving platter. Spoon over the yoghurt, sprinkle parsley and nigella seeds on top and serve at room temperature. Another drizzle of olive oil over the top is optional.