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Beetroot Salad With Berries and Yogurt
Irene Muller
An incredibly beautiful salad boasts colors with its beetroot and berries with yoghurt. This Beetroot salad is a must try side dish.
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Prep Time
45
minutes
mins
Cook Time
15
minutes
mins
Total Time
1
hour
hr
Course
Salad, Side Dish
Cuisine
Global
Servings
6
Ingredients
8
beetroots
washed
preserved lemons, or zest of 1 lemon
1
cup
mixed berry yogurt
1
tsp
chopped garlic
1
tsp
chili (optional)
Salt and pepper to taste
100
g
blueberries
mint leaves for garnishing
1
red onion
sliced
Instructions
Cook beetroot until soft, drain the boiling water, add cold water to cool off the beetroot and remove the skin. Set aside to cool.
Remove the fleshly white part from the piece of preserved lemon, so you just have the skin. Wash and chop finely.
Mix the preserved lemon, or lemon zest, with the yogurt, salt, and pepper, garlic, and chili. Add the onions and mix well.
Add the yogurt and the berries to the beetroot and garnish with edible flowers.
Keyword
Beetroot