Greek Beetroot dish with precooked beetroot placed over a lemon juice, olive oil, crushed garlic and Greek yoghurt base then topped with crushed pistachio nuts, fresh dill and mint herbs and some flaky sea salt.
This simple dish is wonderfully healthy and delicious and yet so incredibly easy to make!
Greek Beetroot dish with precooked beetroot placed over a lemon juice, olive oil, crushed garlic and Greek yoghurt base then topped with crushed pistachio nuts, fresh dill and mint herbs and some flaky sea salt.
This simple dish is wonderfully healthy and delicious and yet so incredibly easy to make!
Yields1 Serving
3 -4 medium beets 1.50 cup Greek yoghurt 2 tbsp olive oil 2 tbsp lemon juice 1 large garlic clove, crushed freshly ground pepper 1 tbsp fresh dill & mint 2 tbsp pistachio nuts, crushed
11. In a large bowl whisk together Greek yoghurt, just one 1 tbsp of olive oil, lemon juice and garlic clove. Simply dollop the yoghurt onto a plate or large low rimmed bowl.
2. Chop the beets into 1/8 size pieces and arrange over the yoghurt. Sprinkle the dill and mint herbs on top, some flakey sea salt, ground pepper, crushed pistachios and a extra tbsp of olive oil.
1. In a large bowl whisk together Greek yoghurt, just one 1 tbsp of olive oil, lemon juice and garlic clove. Simply dollop the yoghurt onto a plate or large low rimmed bowl.
2. Chop the beets into 1/8 size pieces and arrange over the yoghurt. Sprinkle the dill and mint herbs on top, some flakey sea salt, ground pepper, crushed pistachios and a extra tbsp of olive oil.
Ingredients
Directions
1. In a large bowl whisk together Greek yoghurt, just one 1 tbsp of olive oil, lemon juice and garlic clove. Simply dollop the yoghurt onto a plate or large low rimmed bowl.
2. Chop the beets into 1/8 size pieces and arrange over the yoghurt. Sprinkle the dill and mint herbs on top, some flakey sea salt, ground pepper, crushed pistachios and a extra tbsp of olive oil.