Side Servings

Baby beetroot raita with watercress salad

By Abigail Donnelly
4
Easy
5 minutes
15 to 20 minutes
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Ingredients

Method
  • 8 - 12 baby beetroot
  • 1 cup plain fat-free yoghurt
  • Crisp watercress
  • Pomegranate rubies

Method

Ingredients

Rinse the baby beetroot and place in a saucepan of

water, bring to the boil and cook for 15 to 20 minutes,

or until tender. Drain, peel and cut into small chunks.

 

Leave to cool slightly, then combine with the yoghurt, a squeeze of lemon juice and seasoning, to taste.

 

Spoon over the crisp watercress, top with a few pomegranate rubies and serve as a side to spicy kebabs and naan bread.
Abigail Donnelly

Recipe by: Abigail Donnelly

Nothing excites Woolworths TASTE's Food Director quite as much as the challenge of dreaming up recipes with innovative new foods – or the thrill of creating deliciousness on a plate with the humblest of ingredients. With Abi by your side, you’ll be a cooking expert in no time at all.

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