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A great side dish, beetroots are served with a minty yoghurt dressing. This is perfect at a barbecue.
1 cup plain yoghurt
1 cloves garlic, diced
1 tablespoon tahini
1 1/2 tablespoons lemon juice
1/2 cup fresh mint
- Wash beetroot and trim the leaves, leaving a little piece of stem still on. Place in a saucepan of boiling water and boil 45 minutes or until tender. Drain.
- Peel the beetroots while still warm and then cut into wedges.
- In a food processor combine all remaining ingredients and blend until smooth. Serve beetroot topped with the yoghurt dressing.
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