Turkish Recipes

Delicious, healthy, easy recipes!

Home | Search | Turkish | Russian | Privacy Policy| Contact Us | Share
Recipes

Appetizers

Beverages

Desserts

Dolma - Sarma

Kofte Recipes

Meat - Poultry

Misc Recipes

Pasta - Rice

Pastries

Pies - Cakes

Salad Recipes

Seafoods

Soup Recipes

Turkish Kebaps

Vegetables


Index

A B C D E F G H I J K L M N O P Q R S T U V W X Y Z

Email List

Sign up for our email list and receieve recipes in your email!

 
Warm Beetroot in Yoghurt Recipe
Ingredients

  • 600 g fresh raw beetroot
  • sea salt and black pepper
  • a squeeze of lemon
  • 2 tbsps extra virgin olive oil
  • 2 tbsps chopped flat leaf parsley
  • 1 tbsp chopped fresh mint
  • 1 egg
  • 1 tbsp cornflour
  • 500 g yoghurt
 Recipe Info 
Category: Vegetables
Rating: 3
Print Recipe

Directions

Wash the beetroot carefully. Place in a saucepan of cold water and bring to the boil.Boil for between 30 minutes and 1 hours depending on the size of the beetroot- they will be ready when you can slip a sharp knife easily in to the centre.

Drain, place under a cold running tap and rum awawy the skin with your fingers. Cut the beetroot into 2 cm rounds, then dress with the lemon juice, olive oil, half the partsley, the mint and some salt and pepper.

In a large bowl whisk the egg with the cornflour until a smooth paste is formed, then add the yoghurt.Place the yoghurt in a saucepan and put over a medium heat to warm through, stirring occassionally.

Remove from the heat just before it bubbles. Add the beetroot and stir over the heat again until warm. Check the seasoning and serve sprinkled with the remaining parsley.

Email this recipe to a friend
Your email address :
Your friends address :
Receive recipes in your email.
Rate this recipe

Great!

Good

Average

Poor

Very Poor
Advertisements

Links



Copyright © AllNet - Yemek Tarifleri - www.yemek-tarifi.info