beet salad with dilled yogurt

400g beets / beetroot, fresh, cooked to your liking and cut into matchsticks (roasting and boiling are both great) or grated raw and uncooked
2-3 Tablespoon fresh chopped dill, to taste
3 Tablespoons Greek yoghurt
1 tspn za’atar (opt.)
salt and pepper, to taste

one OR the other of:
1 garlic clove, crushed
1 tbspn pomegranate molasses

Mix together the yoghurt, molasses, garlic, za’atar and seasoning – check that the taste is okay for you and add more molasses or seasoning as needed. Stir in the beetroot and half the dill. Fold together gently or mix well – depending on how pink you want your yoghurt to turn, or whether you want a more marbled pink/white look! Scatter over the extra dill and serve.

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adapted from lime and barley

 

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I highly recommend this salad, though I changed the recipe to recommend garlic OR pomegranate molasses and not both. It’s amazing how a good fresh beet has so much flavor on its own and barely needs any seasoning to taste so complex and interesting! This is my new favorite three-ingredient meal.

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