Sunday, December 30, 2007

Beetroot with Yogurt

For 4

500g fresh Beetroot
Lemon juice
Olive Oil
Fresh flat leaf Parsley, chopped
Sea Salt and freshly ground Black Pepper

For the dressing:
1 crushed Garlic clove mixed with Salt
200g Greek Yogurt
Olive Oil

1] Clean the Beetroot without damaging the skins
2] Add them to a pan of salted water and bring to the boil
3] Cook for 30 mins (or 60mins, depends on their size) {when you can slide a knife easily in them, they are done}
4] Drain them and slip the skins off under the tap
5] Cut them into 1cm rounds and lay them on a serving plate
6] Dress them with the the Lemon juice, Oil, Parsley, Salt and Pepper

You can serve it warm right away by mixing in the dressing, or wait and let it cool before dressing it.