Pink & white beets with yogurt dressing
This is a fabulous little recipe from the Moro cookbook - Moro being one of my all-time favourite restaurants in London; situated in lovely Exmouth Market and specialising in Moorish food (i.e. the cuisine of North Africa and Southern Spain).
If you can get your hands on beets other than the standard dark variety (i.e. golden, candy-striped, pink, white) than so much the better. These can usually be found in farmer’s market, so ask around or just look out for beets that have a slightly lighter exterior.
Take 500g beets, rinse and place in a pot of cold water. Bring to a boil and cook until you can easily pierce the centre with a sharp knife (up to an hour). Run under cold water while rubbing off the skin (it should come off easily if completely cooked). Slice in half across the width and then in wedges (4 or 8 pieces depending on the size). Toss with the juice of 1 lemon and a drizzle of olive oil. You can now store the beets with the light dressing in the refrigerator, to use at a later date if you like. They will keep well for a few days.
To prepare the yogurt dressing pound one large, peeled garlic clove with a little coarse sea salt in a mortar or pestle. You can also do the same using the flat side of a large knife. Stir in 125ml (1/2 cup) Greek yogurt. You may need to add a little bit of water to loosen the dressing if the yogurt is strained and very thick.
Once ready to serve, place the beets on a wide serving dish and sprinkle with a little sea salt and freshly ground pepper. Drop a large dollop of the yogurt on top of the beets. Drizzle everything with some olive oil (you can also use any of the liquid that collected at the bottom of the beets while being stored). Sprinkle with chopped parsley and some nigella seeds (or black onion seeds - you can find these in Indian or Turkish shops).
Serve with warmed pita bread.
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