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Prep Time: 15 Minutes Cook Time: 50 Minutes |
Ready In: 65 Minutes Servings: 8 |
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Turkish Beetroot salad from Turkish Cooking Drained yoghurt is basically yoghurt put into a muslin cloth and let to drip away some of the liquid (or whey) giving a thicker yoghurt. Hang the yoghurt for about 4 hours. Ingredients:
3 beetroots |
500 ml yoghurt, drained |
1/2 teaspoon caraway seed |
salt & pepper |
1 tablespoon mint, fresh & chopped |
Directions:
1. Wash the beetroots and cook by boiling. Cool.
2. When cool peel the beetroots and cut into small cubes.
3. Hold aside 1/4 cup beetroots for garnish.
4. Mix beetroots with all the other ingredients. Cover and refrigerate to chill.
5. Garnish with diced beetroots and mint sprigs.
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