I love this salad. I really love beetroot firstly, but when combined with yoghurt and blended into a puree it’s just sublime. The result is slightly sweet but earthy. It’s great just scooped up with a little bread. I couldn’t get enough!
2 cricket ball sized beetroot (washed)
1 small garlic clove (mashed into pulp)
2 heaped tablespoons natural (Greek) yoghurt
1/2 teaspoon pomegranate molasses (optional)
1/4 teaspoon salt
1 tablespoon extra virgin olive oil
Preheat oven to 200ºC. Wrap each beetroot with silver foil and bake in the oven for 1 hour until soft. Remove and cool. Using gloves, slide the skin off each beet and discard. Cut the beets in half then place in a food processor along with the garlic, yoghurt, pomegranate molasses (if using), salt and extra virgin olive oil. Blend together until semi smooth. It’s nice to leave the salad with a bit of texture so be careful not to overdo the blending. Leave for 30 minutes to develop in flavour.
Serve alongside a few other dishes as part of your meze.