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Beet leaf salad with yogurt and sultanas
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| Grapes could be good here if sultanas or raisins are not your thing. Serves 4 as a side dish. the leaves from 8 beetroots | |
| 1 | lemon |
| 1 tbsp | olive oil |
| For the goat's yogurt dressing: | |
| 200ml | thick natural yogurt, preferably goat's |
| 2 tbsp | olive oil |
| 1 tsp | lemon zest, grated |
a handful of golden sultanas or raisins
Put the yoghurt into a small bowl. Beat in the olive oil, a little salt, some black pepper, then the grated lemon zest.
Halve and squeeze the lemon and set the juice aside. Stir in the sultanas or raisins and set aside.
Remove the leaves and their stalks from the beetroots. Rinse thoroughly to remove any grit and check for any less-than-perfect leaves. Warm a very shallow layer of water in a shallow pan to which you have a lid. Put the leaves in the pan, curling them round if they are too long to fit. Cover with a lid and leave to steam for 2 or 3 minutes until the leaves have wilted but still retain their bright colours.
Drain the beetroot leaves, squeezing as much water from them as you can without crushing them (the back of a large spoon helps here.) Warm the tablespoon of olive oil in the pan over a moderate heat.
Return the leaves to the pan – whole or roughly chopped as you wish – and pour in a tablespoon or two of the lemon juice. Put the leaves on a serving dish, spoon over the pan juices, then spoon over the goat's yogurt dressing. A little more lemon zest and some black pepper can be added if you wish.
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