Warm Beet Root Salad with yoghurt and mint2 comments May 16th, 2011 | By Tobias | Category: Recipes
This is a very comforting salad. Beet Root served in warm yoghurt has a fabulous intense colour. The mint gives it a fresh touch. If you like colourful food, this is your dish.
I got some ready boiled beets at the market. If you can only find raw ones you have to add approx 30 minutes to the preparation time.
Preparation: 30 minutes
Ingredients for 4 servings:
- 22 oz. Beet Root
- 9 oz Greek yoghurt
- a hand full of mint leafs
- 1 tbsp corn starch
- 1 egg
- some lemon juice
- salt and pepper
Mix the egg and the corn starch in a small bowl until it turns into a smooth cream. Then pour it into a small pot and set onto the stove. Add the joghurt and heat up slowly.
Cut the boiled beet root into slices and season with salt and pepper. Drizzle with some lemon juice and olive oil.
Keep stirring the egg mixture while heating it up. Make sure it does not boil. It will turn into a very thick cream. Then add the beets to the pot with the egg mixture and let it warm up for a few minutes. Add the chopped mint and season to taste.