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Beetroot with Mint & Yoghurt

Beetroot with Mint & Yoghurt


Beetroot are delicious roasted whole in the oven with a touch of olive oil for ½ hr to 1 hr (depending on size) then the skins rubbed off, and served with a tasty green salad and fresh organic goats cheese on the side.


The most well known recipe for beetroot is Borchst and again this can be served hot or cold.


Add salt, pepper and cayenne to yoghurt
Add mint and beetroot and mix gently
Fry garlic until medium brown in oil - pour over the top.


Your own version made by gently frying onions, leeks and broccoli stalks together with garlic,  when soft adding stock & whole cooked beetroot (skinned) and simmer for 20-25 mins to let the flavours distribute.


Then puree or “whiz” into a smooth concoction adding more liquid if desired and then either chill and serve later with a swirl of sour cream and some chives or add the cream and serve hot with crusty bread.

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225gm peeled and boiled beetroot,
500 ml natural yoghurt,
A bit of salt and pepper
A pinch of cayenne
2.5 tablespoons of finely chopped mint
1 tablespoons of olive oil
1 clove garlic cut into 3
Grate the beetroot
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