Beetroot with Yoghurt (4)

Beetroot with Yoghurt is a classic mezze dish.This version is from Moro. This can be served warm alongside grilled fish or chicken, or cold as part of a mezze.

Beetroot with Yoghurt (4)
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Beetroot with Yoghurt (4)
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To Serve
  1. Wash the beetroot carefully without piercing the skin. Put in a saucepan of cold water and bring to the boil. Cook for 30-60 minutes depending on the size of the beetroot. They are ready when you can slip a sharp knife easily into the centre.
  2. Drain and rub away the skin with your fingers under a running cold tap. Cut into 1 cm rounds, arrange on a plate and dress with the lemon juice, olive oil, parsley, salt and pepper.
  3. Mix the garlic with the yoghurt and check the seasoning. Pour over the beetroot, drizzle with a little olive oil and sprinkle on the nigella seeds.
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