Moonsisters In the Kitchen: beetroot, yoghurt and lemon relish

This recipe is by Yotam Ottolenghi and a mega favourite. Sometimes his recipes can seem complicated but this is a delicious, relatively easy recipe. On our instagram @Moonsisters you can see the video of how we make this recipe.  

What do you need? (for about 4 people) 

900 grams of beetroot 

4 heaped tablespoons of chopped dill 

1 small red onion in rings 

160 grams of Greek yogurt 

2 yellow peppers 

2 tbsp coriander seeds 

3 tbsp olive oil 

1 tin of diced tomatoes with juice (400 g) 

2 cloves of garlic, finely chopped 

1 tsp granulated sugar 

3 tbsp. finely chopped preserved lemon peel 

2 tbsp. each of finely chopped parsley and coriander 

Salt and pepper 

Step 1: 

Fry the coriander seeds in a little olive oil in a pan and in the meantime put the peppers cut in half on the fire in a grill pan. Wait until the coriander seeds start to pop. 

Step 2: 

Add the diced tomatoes in sauce together with the garlic, the sugar and some salt and pepper. Finally, add the pickled lemon peel and leave to simmer on a low heat. 

Step 3: 

As soon as the peppers have been grilled long enough (about 30 minutes), remove them from the heat and peel off the skin. 

Add the pepper to the other pan with the tomatoes and lemon, then add the parsley and coriander. 

Step 4: 

Add the contents of the pan to the boiled beetroot in a large bowl or dish and add the Greek yoghurt. Do not stir this into the beetroot, but spoon it over. 

Step 5: 

Then add the red onion and dill and enjoy!