I had my first taste of this delicious salad at a healthy food potluck organized by Happy Healthy Me a few years ago. My friend, Anjali Mathew wowed everyone with this psychedelic dish. This vibrant salad is not only simple to make, it is also flavorful and refreshing. It makes the perfect accompaniment to any summer meal and has since become a family favorite. It is perfect for potlucks; it can be made ahead of time and refrigerated and the color is sure to impress. Garnish it with pomegranate arils, boiled chickpeas or toasted walnuts for an added crunch.

Recipe

Chilled Beetroot and Yogurt Salad

(Makes 4 servings)

Ingredients

300 gms plain Greek yogurt (can be substituted with hung curd or regular yogurt)
5-6 cloves garlic, finely minced
1 tsp finely chopped dill leaves* (more to garnish)
2 medium sized beetroot, boiled/steamed
1 tbsp extra virgin olive oil
Salt and freshly cracked black pepper to taste
2 tbsp pomegranate arils, boiled chickpeas or toasted walnuts (optional)

Method

Whisk the yogurt along with the chopped garlic and dill. Season to taste with salt. Cover and refrigerate the yogurt whilst you prepare the beetroot.

Peel and quarter the cooked beetroot. Slice thinly.

Heat the oil in a wok/pan and add the sliced beetroot. Season to taste with salt and pepper. Flash fry for a few minutes, then remove from heat and set aside to cool completely.

Spoon the seasoned yogurt into a serving dish. Arrange the beetroot slices on top. Garnish with some fresh dill leaves and refrigerate for 2-3 hours.

Serve chilled, topped with pomegranate arils, chickpeas or toasted walnuts.

*The dill can be substituted with fresh mint.