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.
Beetroot with Yoghurt and Fresh Thyme
450g unpeeled beetroot
4 to 6 tablespoons natural greek style yogurt or homemade yoghurt
2 or 3 tablespoons chopped fresh herbs, thyme or mint
2 teaspoons balsamic vinegar (optional)
fine sea salt
freshly ground black pepper
How to make:
Steam or boil the beetroot until a sharp knife goes through them easily. Cooking time will vary (1 to 2 hours) depend on size of beetroot or, shorten the cooking time and cut into wedges, which should take 20 to 30 minutes.
Note: Unpeeled and whole, steaming retains more of the nutrients and color.
Once cooked, run under cold water to cool. The skins (if not already removed) should slip off easily when rubbed.
Cut the beetroot into even sized cubes (about 1 inch) and place into a mixing bowl. Mix in the yoghurt, fresh herbs and balsamic. Season to taste with salt and add a few twist of freshly ground black pepper. Leave for about 20 minutes (covered in the fridge) before serving and let the flavors develop. Serve along with other salads or as a side dish with some grilled fish or chicken. Serves 4