Side dish

Appetizer, Salad, Side dish

Beetroot Salad with Yogurt

Photograph and recipe: from 'The Real Greek Yogurt Book', courtesy of Annie Blana

Photograph and recipe: from 'The Real Greek Yogurt Book', courtesy of Annie Blana

Ingredients

  • 5 large beetroots

  • 200 g strained yogurt

  • 50 g mayonnaise (optional)

  • 4 tbsp olive oil

  • 2 tbsp vinegar

  • 2 garlic cloves, finely chopped

  • salt & pepper

  • 100 g walnuts (optional)

Instructions

Wash the beetroot and strip off its talks and leaves. Only keep the bulbs. Boil the bulbs in salted water for approximately 40 minutes or until fork tender. Alternatively, wrap the beetroot with foil and bake in the oven for 1 hour at 200 C (400 F.)

After boiling or baking, let the beetroot cool then cut into bite sized pieces.

In a small bowl, add the yogurt, mayonnaise, vinegar, garlic, salt, and pepper. Mix until dressing is nice and thick.

Pour dressing over beetroots and mix well. Top with walnuts if desired.

 

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Appetizer, Side dish

GREEK GRILLED CORN

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Ingredients

  • 8 cobs of corn, husks removed or peeled back

  • ½ cup Greek yogurt

  • 3 cloves garlic, minced

  • ½ lemon, juiced, plus 1 lemon cut into 8 wedges for serving

  • ¼ cup fresh oregano, chopped or 2 tsp dried

  • ½ cup crumbled feta cheese

Instructions

In a small bowl, mix together the yogurt, lemon juice, garlic, and 2 tbsp of oregano.

Heat barbecue to medium-high, place the corn directly on the grill, and cook for about 20 minutes (with the lid on), turning every 5 minutes until the kernels begin to char.

While corn is grilling, in a small bowl mix together the yogurt, lemon juice, garlic, and 2 tbsp of oregano .   Spread the crumbled cheese on a large plate. Remove corn from grill and immediately brush each cob with a generous amount of the yogurt mixture, roll in the cheese and top with a sprinkling of remaining oregano. Finish off with a squeeze of a lemon wedge and enjoy.