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Beetroot Salad With Berries and Yogurt
Irene MullerIrene Muller

Beetroot Salad With Berries and Yogurt

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
Cook Time 15 minutes
Total Time 1 hour
Servings: 6
Course: Salad, Side Dish
Cuisine: Global
Ingredients Method

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

Method
 

  1. Cook beetroot until soft, drain the boiling water, add cold water to cool off the beetroot and remove the skin.  Set aside to cool.
  2. Remove the fleshly white part from the piece of preserved lemon, so you just have the skin. Wash and chop finely.
  3. Mix the preserved lemon, or lemon zest, with the yogurt, salt, and pepper, garlic, and chili.  Add the onions and mix well.
  4. Add the yogurt and the berries to the beetroot and garnish with edible flowers.