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Cooked or raw carrots were first used in salads in north-western Africa. This salad is good served with warmed pita bread. Serve garnished with parsley.
If you choose to use low–fat yogurt, it will stay runny after straining. Ideally, use a thick, Greek–style, full–fat yogurt to achieve the right consistency.
Wash 500 g fresh beetroot. Boil in a saucepan with plenty of water for 1 to 1 hour 30 minutes until soft. Drain and rinse under cold running water. Allow to cool before peeling. Grate beetroot coarsely. (Take care; the juice stains clothing.) * Prepare yogurt as described in main recipe and combine with grated beetroots. Season as described. Add 1 tablespoon olive oil just before serving. Serve garnished with parsley sprigs.