The first beetroot from the new garden had me looking for a simple yet dynamic way to treat them. This tangy salad has the wonderful flavours of cumin and coriander, and has yoghurt rippled into the salad. Treat it like a salsa, as a side to your main dish or curry. Summery and special, I love this fusion of east and west flavours.
You might also enjoy Smoked Beetroot with Yoghurt and Caramelised Nuts, Simple Beetroot Soup, Slightly Pickled Beetroot Salad with Mustard, Beetroot, Orange and Black Olive Salad, and a Warm Carrot and Beetroot Salad with Spices.
Beetroot Salsa with Yoghurt
3 medium beetroot, unpeeled, roots trimmed
2 tbsp olive oil
1 large banana shallot, peeled and finely chopped, or use half a red onion
6 whole cardamom pods, split by banging with the back of your kitchen knife
1 tsp ground cumin
1 tbsp lemon juice
a large pinch of salt, to taste
a little freshly ground black pepper
green coriander leaves
Bring a medium saucepan of water to a boil, then add the beetroot, cook for 30 – 40 minutes, or until soft when pricked with a knife. Drain the beetroot.
When the beetroot is cool enough to handle, peel and discard the skin, then chop the flesh into 1cm dice.
Put the oil in a large frying pan on a medium-high heat and, when hot, fry the shallot or red onion for seven to eight minutes, stirring once in a while, until caramelised and soft. Add the cardamom pods and cumin. Saute, stirring constantly, for two minutes and then stir in the diced beetroot, lemon juice and salt. Add a small grinding of black pepper.
Spoon the beetroot onto or into a nice serving plate and top with a spoonful of plain yogurt. Gently swirl the yoghurt into the beetroot, so it ripples, then sprinkle with green coriander and serve.