Photo by: Jonathan Lovekin

Beetroot, yoghurt and preserved lemon relish

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900g beetroots
4 heaped tbsp chopped dill
1 small red onion, very thinly sliced
160g Greek yoghurt

2 yellow peppers
3 tbsp olive oil
1½ tsp coriander seeds
400g canned chopped plum tomatoes (with their juices)
2 garlic cloves, crushed
1 tsp sugar
3 tbsp chopped preserved lemon skin
2 tbsp each chopped parsley and coriander
salt and black pepper

Some wonderful beetroots are available in the summer months: small, firm bulbs, sold with the stalks and the leaves. Don’t throw out the leaves. Use them for salads, or sauté with a little olive oil, garlic and caraway seeds and serve warm with a dollop of crème fraîche. If you manage to get young beetroots you may want to roast them in the oven, covered in foil, rather than boil them as described below. They are more flavoursome this way.
The preserved lemon relish can be used in loads of other contexts. Try mixing with cooked potato to create a salad or serving alongside oily fish.

Serves 4

(p 19, Plenty)


The method for this recipe is available in the book Plenty, available to buy here.
Plenty |

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  1. Preserved lemons

    Preserved lemons


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