The last of this crop of beetroot was picked to make a Chilled Beetroot Soup and a Beetroot and Yoghurt Salad/Dip. It is a heatwave right now, as I write this post – we are in Day 3 of a 4 Day heatwave with temperatures over 40C. Thankfully, the mornings are glorious, so there is time to do a little gardening and get some cold dishes ready for the day.
Can I tell you that I have fallen in love with beetroot this year? Ok, I have eaten it and cooked with it before, but beetroot straight from my garden has made me a lover of this vegetable. You can tell by the number of beet recipes posted from 2006 to mid 2016 (5), and after that date (25 published or scheduled).
Let me share some of those recipes with you. Try Beetroot, Yoghurt and Preserved Lemon Relish, Beetroot and Rhubarb Salad, Smoked Beetroot with Yoghurt and Caramelised Nuts, an Indian sautéed Beetroot Curry, another Chilled Beetroot Soup, and a Beetroot Risotto.
Beetroot and Yoghurt Salad or Dip
250g yoghurt (natural and unsweetened – Greek Yoghurt or Indian/Dahi Yoghurt is good)
2 garlic cloves, crushed
1 tspn coriander powder
1 tspn cumin powder
finely grated rind and juice of 1 lime
1 tspn chopped dill
1 Tblspn walnut oil (or use extra virgin oil)
1 Tblspn extra virgin olive oil
1 Tblspn toasted walnuts, chopped
sea salt and freshly ground black pepper
Boil or steam your beetroots until tender, allow to cool and then slip the skins off of the beets (wear kitchen gloves to avoid crimson hands).
In a large bowl, combine the yoghurt with garlic, coriander powder, cumin powder, lime rind and juice, chopped dill, toasted walnuts, the two oils and salt and pepper to taste Mix well.
Either slice the beetroots or puree the beetroots (use a hand held blender for ease). Add to the yoghurt and mix well.
Leave in the fridge for at least 30 mins to chill and for the flavours to develop. Serve cold.