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beetroot with yoghurt ... so simple but oh so good

This recipe is from Moro.We were cooking for 12 on Saturday night and had it amongst other Tapas style starters.
Beetroot is one of those things that we all agreed that we hated when we were kids and its vinegary purple stain infected our sliced ham and egg in our oh so dull English salad....but when given a little Mediterranean love it is transformed into a wonderful thing.

The big cheat was that I bought pre-cooked beetroot (NOT PICKLED THOUGH!!!)from the Waitrose veg section.let them get up to room temperature btw

Here's the full recipe from the Moro Cookbook

This is a classic dish that adds vibrant colour to any mezze spread. When beetroot are in season you may come across the golden and stripy varieties. While not entirely traditional, a combination of these can make this dish even more startling. Nigella (or black onion seed) is an aromatic, charcoal- black seed similar to black sesame in shape. It is sprinkled on yoghurt and flatbreads, especially in Turkey.

For the beetroot

* 500g beetroot
* A squeeze of lemon
* 1 tablespoon olive oil
* 1 small bunch fresh flat- leaf parsley leaves, roughly chopped
* sea salt and black pepper

To serve

* 1 garlic clove, crushed to a paste with salt
* 200g home-made or Greek yoghurt, thinned with 2 tbsp milk
* Olive oil
* ½tsp nigella seeds

METHOD

How to make beetroot and yoghurt

ignore 1 and the first line of 2 if you are using my cheat!

1. Wash the beetroot carefully without piercing the skin otherwise they will bleed. Place in a saucepan of cold salted water and bring to the boil. Depending on the size of the beetroot, it will take anywhere from half an hour to an hour. They will be ready when you slip a sharp knife easily into the centre, rather like testing to see if a potato is cooked.

2. Drain and rub away the skin with your fingers under a running cold tap. If the beetroot is cooked the skin should come away very easily. Cut into 1cm rounds, arrange on a plate, and dress with the lemon juice, olive oil, parsley, salt and pepper.

3. Mix the garlic with the yoghurt and check for seasoning. Pour over the beetroot, drizzle with a little olive oil and sprinkle on the nigella seeds. We also serve this dish warm, as it is delicious with grilled fish or chicken. The beetroot bleeds into the yoghurt, turning the sauce bright purple.

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