Roast Beetroot Salad


I can't get enough of this salad at the moment, its sweet, earthy, garlicky and salty all at once yum! I made it when some friends came round for dinner and had to fight Fi for the last pieces. I give quantities per person as it keeps until the next day and you can adjust it for the number of diners.

1 washed medium raw beetroot per person
1 dessertspoon of thick yogurt per person
1/4 clove of garlic per person
lemon
Turkish chili flakes
salt flakes

preheat the oven to 200c.

Cut the beetroot in half with the skin still on and place cut side down on an oiled tray. Drizzle over a little more oil, sprinkle with a little salt and bake until soft and the skin is wrinkled. Set aside until cool enough to handle.

grind the garlic to a paste with a pinch of salt in a pestle and mortar. Add the yogurt to this and sharpen to taste with lemon juice - not too sharp though, it should be more creamy and garlicky.

Peel the beetroot using a small knife to pull the skin from the flesh in strips (wear rubber gloves if you care about your hands). Slice into half moon shapes and lay on a serving plate - casually overlapping. Spoon the yogurt mixture over the beetroot in a spiral or circle, but don't spread it over like you are icing a cake. Sprinkle mild chili flakes over the yogurt sparingly. If you have time, leave for about half an hour for the colour of the beets and chili to bleed a little into the yogurt.