Project Description

Yoghurt and Beetroot Salad

This Yoghurt and Beetroot Salad is inspired by a photo in a book called Farah’s Persian Cuisine by Farah Aryanpad. This is her idea though I added orange zest and cumin seeds.

Serves 8 as part of a menu
Preparation: 5 minutes
Cooking: 40 minutes


2 bunches (500g) baby beetroot
400-500g thick Greek-style yoghurt
1 teaspoon finely grated orange zest
1 teaspoon cumin seeds to garnish


  1. Preheat oven to 180ºC (160ºC) fan-forced.
  2. Wash and trim beetroot, wrap together in foil and place on a baking tray. Bake for about 40 mins, until tender when poked with a skewer or small knife. Remove and cool. Peel beetroot and cut into halves.
  3. Combine yoghurt and orange zest then gently fold through beetroot. Spoon into a serving bowl and garnish with cumin seeds.

Related Recipe
Salad of Beetroot, Feta and Walnuts