An inexpensive and flavourful dish. This dish can often be found on mezze tables alongside olives, cheese, hummus, and other savoury morsels in countries like Turkey, Egypt, Lebanon.
Beet & yoghurt salad
500-600g roasted beetroot
250g plain yoghurt
1/2 lemon juiced
30ml olive oil
Salt to taste
Appetizers are meant to stimulate your palette by providing flavours, colours, and textures that awaken your taste buds for the next meal. The sugars found in beets are more easily absorbed than cane sugar and are packed full of important nutrients.
Beets are a wonderful option to add to your diet and it is also a great way to remain healthy.
roasted beet and yogurt salad now beets
have been around for thousands of years
the roots and leaves are edible and it’s
been used in food and medicine but today
we’re going to roast them so first we’re
going to take our beets and poke a few
holes in them very shallow just with the
tip of your knife and then we’re going
to put it on a roasting tray and cook it
for about 90 minutes at 400° F until
they look like this little bit wrinkled
and ready to
go now to assemble our salad we’re also
going to need some yogurt some olive oil
half a lemon and some salt so here’s all
our misant plast ready to go the first
thing that we’re going to do is we’re
going to cut our lemon in half and then
we’re going to juice
[Music]
it the next step is to trim and peel our
roasted beads so you take the stem end
and the root end off and you gently pull
back the skin revealing the flesh
underneath just work slowly with your
knife and then what we do is we thinly
slice the
beets should be roughly this thick about
a 16th of an inch very simple very easy
to
do now we’re getting on to the vinegret
so we add our olive oil to a bowl then
we add our salt directly in followed by
our lemon juice just like so now we just
whisk it all together until the salt
salt
dissolves once that’s done we’re going
to add our yogurt to the mix just like
so and we’re going to continue mixing
until it’s smooth just like this finally
we add our sliced roasted beets directly
to the vinegret and we stir the mixture
up until it’s homogeneous you want to
see a nice pink magenta color
everything’s properly mixed and now all
you have to do is chill and serve it up
when you need it
could use this as a salad but I’m using
it as an appetizer beat salad with a
little bit of hummus on the side you get
a piece of bread and this is a wonderful
snack it’s inexpensive it’s sweet it’s
cool and colorful and like any good
appetizer it should stimulate the pallet
and it does that Tangy Sweet colorful
something you should all try food costs
are going through the roof but beets are
affordable try a beet salad cheers
everybody