Beetroot with Yoghurt and Fresh Thyme

I can’t ever remember a time when I didn’t like beetroot, even as a child. Growing up in Ireland and when eating out, I seem to remember that every egg salad or salad for that matter, had some form of beetroot on the side.
Earthy with a slight sweetness, you cant help but admire the intense color of beetroot. My kids and husband never liked beetroot but slowly over the years… I am now hearing… it’s not bad. It’s a bit lonely eating beetroot on your own. It certainly is good for you and when raw, considered a supper food. Fresh juice made from raw beetroot makes a powerful blood-cleanser, tonic and digestive aid, for some you might find after eating… you have beeturia.One way I enjoy cooked beetroot is to make this easy salad and mix with thick natural yoghurt (sometimes using homemade) and fresh herbs. If the yoghurt you have is loosely set, strain for a couple of hours, draining some of the whey will thicken it. Going to try my hand at making some goats milk yoghurt using heirloom yoghurt cultures ordered online. Beetroot and goats cheese is also another favorite of mine.
My pots of fresh thyme are beginning to shown signs of heat exhaustion and it’s only a matter of weeks before I say goodbye to them, so am using up what I can. Fresh mint is also a lovely herb mixed into this salad. Adding a little acidity like balsamic vinegar or lemon juice helps brightens the flavours. Use vacuum packed beetroot if the idea of all that colorful dye turns you off. I usually wear disposable gloves when handling beetroot. The natural color of the beetroot turns the yoghurt a vibrant shade of pink and makes a very pretty looking salad to grace your summer table with.