This wonderfully refreshing and tasty electric-pink soup is inspired by a Turkish salad. The earthy sweetness of the beetroots marries well with the slightly tart, creamy yoghurt.
INGREDIENTS Serves 6
6 medium beetroots (about 750g total weight)
350g full-fat natural yoghurt
Juice of 1 lemon
4 tablespoon chopped fresh chives, to garnish
METHOD
Wash the beetroots and cut off the leaves, then peel them, cut them in half and put them in a large pan with 700ml water.
Bring to the boil, then simmer with the lid on for 30-40 min until very tender. Leave to cool.
Blend in a food processor until smooth.
Add the yoghurt, lemon juice and some salt to taste, then blend to a light, creamy consistency.
Serve sprinkled with the herbs.
Original Recipe Claudia Roden “Med”
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