Turkish Beetroot Salad
serves 4-6
400g boiled beetroot
1 lemon
25g fresh coriander
2 garlic cloves
300g natural yoghurt ( the recipe calls for sheep's milk yoghurt, but I use any)
1 tbsp olive oil
Cut the beetroot into big pieces into a serving bowl. Squeeze about 2 tbsp's lemon juice over top and season.
Chop the coriander and scatter some over the beetroot.
Chop the garlic finely, use the flat of a knife with a little salt to crush it into a paste, stir into the yoghurt and add 1 tbsp of lemon juice and the oil. Beat thoroughly.
Spoon the mixture over the beetroot and scatter the rest of the coriander over the top.
This salad goes well with burgers , kebabs, sausages and is also supposed to be good with hoummos or roast tomatoes.