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Beetroot Yoghurt Salad
Posted By Helen Jackson On January 1, 2012 @ 11:22 am In Recipes,Salad Recipes | 1 Comment
Yield: 6-8
Preheat oven to 160 C. Chop beetroot roughly into quarters, smaller if they are big.
Place beetroot on a large piece of aluminium foil in a roasting dish. Draw the foil up over the beetroot and pinch to seal. Bake for 1 hour or until a skewer easily slides into the beetroot. Allow to cool.
Crush and finely chop garlic with sea salt, mix into yoghurt along with mint. Taste and add more salt if needed.
Arrange beetroot and sliced red onion on platter, top with yoghurt and then pistachio nuts and cumin seeds.
Serve.
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