Beetroot Salad with Yogurt and Pomegranate-Orange Dressing
Lacto-Ovo Vegetarian Recipes Vegetables Gluten-Free Recipes Salads Yogurt
A refreshing summer salad with beetroot. The best combination with beetroot I've tried so far.
The recipe is adapted from the book Aegean by Marianna Leivaditaki.
Ingredients
400 g young beetroot, boiled (approx. 4 small beets)
4 generous tablespoons Greek yogurt
15-20 mint leaves
4 sprigs dill
almonds
salt
Pomegranate and Orange Dressing
1 large garlic clove
2 tablespoons pomegranate molasses
2 tablespoons orange juice
3 tablespoons extra virgin olive oil
1/4 teaspoon grated orange zest
Servings: 3
How to prepare beetroot salad with yogurt and pomegranate-orange dressing
- Prepare the dressing: in a mortar, crush the garlic with a little salt until it becomes a paste. Then add the pomegranate molasses and mix well with the pestle. Add the orange juice and do the same. Add the oil gradually and stir to form an emulsion. Add the grated orange zest (pass the fine grater over the orange about 6-7 times; don't overdo the zest, it's quite strong and can overwhelm the other ingredients).
The dressing can be prepared in advance, the flavors blend better if it sits for a while. - I boiled the beets in salted water until a fork went in easily. I let them cool, then peeled them and removed the hard ends. I sliced them into rounds and sprinkled with salt. Taste, beetroot is sweet and usually needs more salt than you would instinctively add.
- Add the finely chopped herbs and mix. Add 1 tablespoon of yogurt and mix again, forming a creamy sauce.
- Place a tablespoon of yogurt on each of 3 plates. On one side distribute part of the beetroot. With a teaspoon, spread the yogurt around the salad for a more artistic look. Sprinkle with almonds (max 10 pieces per serving). Decorate with pomegranate seeds, but if you don't have any, finely chop a few almonds with some dill and mint and sprinkle on top.
