Beetroot salad with yoghurt and mint

Beetroot salad with yoghurt and mint

By
From
A la Grecque
Serves
8-10
Photographer
Mark Roper

This brightly coloured and refreshing salad goes perfectly with grilled fish – especially oily fish, such as mackerel or sardines. It can also be used as a dip to serve with crudités as a starter.

Ingredients

Quantity Ingredient
1 meduim beetroot, peeled and grated
400g labne
1 garlic clove, finely chopped
1/2 cup mint leaves, finely chopped
125ml extra virgin olive oil
salt
freshly ground black pepper

Method

  1. Discard any liquid that seeps from the grated beetroot. Place it in a mixing bowl with the labne, garlic and mint leaves. Add the olive oil and stir well so that everything is evenly combined. Season to taste with salt and pepper.
Tags:
Greek
Greece
European
Mediterranean
SBS
Grecque
Grecque
Pam
Talimanidis
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