Beetroot salad
with coriander, mint and Greek yoghurt  In her book How to Eat, Nigella Lawson quotes Stephanie Alexander's Cooks Companion as the source of this recipe and says how eating beetroot raw was a revelation and that it had none of the earthy taste she disliked about cooked beetroot. As a person used to boiling baby beets and even baking some, I'm not sure I can agree but she's right about how great this is. I haven't tried Stephanie's recipe, but this disappeared off the plate when served as a summer salad lunch with cold meat. Nigella says she serves it with roast poussin, and I can imagine it would be great with a roast chicken or even duck. The astringency of the lemon juice would make it a great partner for any fatty roast. Ingredients: About two good handfuls of coriander and mint (we filled the blender bowl, lightly packed) Two large or four small beetroot (just make sure they're not soft or dry, ours were from the garden) Juice of one lemon Small tub of Greek yogurt.
The mix is quite juicy and drips when you serve it, so I've learned to drain it a bit before arranging on the plate. I can taste it now. Sources. Stephanie Alexander's Cooks
Companion via Nigella Lawson's How to Eat |
Chop
the coriander and mint in a blender or fine chop by hand. Wash and peel
the beetroot (use gloves, beetroot juice stains). You could grate the beetroot by
hand but the grating disk in the blender does an ok job with a just few large
lumps to remove.