Roasted beetroot with yoghurt and preserved lemon from Ottolenghi Simple: A Cookbook (page 125) by Yotam Ottolenghi

  • dill
  • red onions
  • tahini
  • Greek yoghurt
  • preserved lemons
  • cumin seeds
  • beetroots

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • dinnermints on August 27, 2022

    We really enjoyed this. I cooked the beets in the instant pot, decreased the oil to 1 tablespoon, used mint because dill was nowhere to be found, and mixed the yogurt right on in there instead of dotting on top.

  • slouj on July 12, 2022

    Very tasty recipe - sweet, subtle flavours. Perfect accompaniment to a piece of salmon.

  • KarinaFrancis on September 20, 2021

    A good, basic beetroot salad. It didn’t blow me away, maybe it needed something crunchy like walnuts?

  • clkandel on January 07, 2021

    Good flavors but not as outstanding as most of Ottolenghi's recipes.

  • mondraussie on September 19, 2020

    Excellent flavours, came together very nicely.

  • Poppyseedbagel on April 02, 2020

    Coronavirus recipe, using what we had in, so less dill than recipe specified. Still excellent though. Cooked beetroot after peeling in a tray under foil, much less faff.

  • ChefBeccs on November 24, 2019

    I used pre cooked beetroot in vacuum pack

  • apattin on July 08, 2019

    It was yummy but needed more acid and saltiness. Maybe because I only used the rind of the preserved lemons? I should know better than alter an Ottolenghi recipe :))

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