Beetroot Salad with Yoghurt
I love beetroots! I prefer to roast them whole (wrapped in tin foil) as they taste very sweet this way, you can also blend into a classic Russion or Polish soup (borsht) or drink as juice. Beetroot is low in fat, full of vitamins and minerals and packed with powerful antioxidants - a health-food titan. Beetroots have long been used for medicinal purposes, primarily for disorders of the liver as they help to stimulate the liver's detoxification processes. The plant pigment that gives beetroot its rich, purple-crimson colour is betacyanin; a powerful agent, thought to suppress the development of some types of cancer. Beetroot is rich in fibre, exerting favourable effects on bowel function, which may assist in preventing constipation and help to lower cholesterol levels too.
Type of Dish Salad
- 400 g (1 lb) yoghurt
- 1 kg (2.2 lbs) beetroot
- 60 ml (4 Tbsp) extra virgin olive oil
- 30 ml (2 Tbsp) red wine vinegar
- to taste sea salt
- Clean the beetroots and bring them to a boil in salted water, cook until tender, this will depend on the size of the beets. Prick them with a thin skewer or a fork, if they are soft at the center they will be ready.
- Strain them and leave to cool. When the beets are at room temperature, peel and cube them. Transfer to a salad bowl, add all the other ingredients and mix them lightly. Transfer the salad bowl to the fridge and serve cold.
Preparation Time is approxmiately 30 minutes.
Cooking Time is approxmiately 1 hour.