This recipe is inspired by one given in Yotam Ottolenghi’s book Simple. I love and cook it so much and I hope he won’t mind me sharing my version here.
Roasted beetroot salad with yoghurt and mustard seeds
This recipe is inspired by one given in Yotam Ottolenghi’s book Simple. I love and cook it so much and I hope he won’t mind me sharing my version here.
Ingredients
- 4 beetroot trimmed
- ¼ cup 60 ml olive oil
- ½ tsp cumin seeds
- 1 Tbsp brown mustard seeds
- 2/3 cup 190 g Greek-style yoghurt
- 2 tsp dijon mustard
- 2 preserved lemon quarters flesh removed, rind finely chopped
- 2 Tbsp dill roughly chopped
- 1 handful borage flowers optional and mostly decorative!
Instructions
- Preheat the oven to 180°C (350°F).
- Rub each beetroot in a little of the olive oil, wrap in foil and place on a baking tray.
- Roast for about 40 minutes or until cooked through (unwrap a beetroot and slice it in half to check that it’s soft).
- Unwrap all of the beetroot and set them aside to cool.
- Heat the remaining oil in a frying pan over medium–high heat.
- Add the cumin and brown mustard seeds and cook for a few minutes or until they start to pop.
- Put the yoghurt in a bowl and whisk in the dijon mustard and preserved lemon.
- Spoon the yoghurt into a shallow bowl.
- Slice the beetroot and place them on top of the yoghurt.
- Pour the oil and seed mixture over the top and scatter with the dill and borage, if using