Salads
This is the lockdown version of Beet Carpaccio and Beet + Yoghurt Carpaccio– which is minus all the fancy-schmancy stuff – bee pollen, hemp seeds, fresh parsley… this is simple, easy and just as delicious!!
Instead of Greek yoghurt, I used hung curd – from 200g Amul masti dahi. Serve this as a side dish to biryani, pasta, aloo paratha.. or whatever it is you’re having for dinner. For lunch, go ahead and add a couple of boiled eggs!
The Recipe
Serves Serves: 2 | Prep Time: 20 mins
Ingredients
- 150g Greek yoghurt, plain OR hung curd
- 1 beet, boiled and sliced
- 2 tsp pumpkin seeds
- 2 tbsp pistachios, chopped
- 1 tsp orange zest
- 1 tsp pink peppercorns
- sea salt
- extra virgin olive oil
Instructions
- Spread the Greek yoghurt on a serving plate
- Place the beets on top
- Sprinkle all the remaining ingredients on top.
