This is a classic dish that adds vibrant colour to any mezze spread. When beetroot are in season you may come across the golden and stripy varieties. While not entirely traditional, a combination of these can make this dish even more startling. Nigella (or black onion seed) is an aromatic, charcoal- black seed similar to black sesame in shape. It is sprinkled on yoghurt and flatbreads, especially in Turkey.
1. Wash the beetroot carefully without piercing the skin otherwise they will bleed. Place in a saucepan of cold salted water and bring to the boil. Depending on the size of the beetroot, it will take anywhere from half an hour to an hour. They will be ready when you slip a sharp knife easily into the centre, rather like testing to see if a potato is cooked.
2. Drain and rub away the skin with your fingers under a running cold tap. If the beetroot is cooked the skin should come away very easily. Cut into 1cm rounds, arrange on a plate, and dress with the lemon juice, olive oil, parsley, salt and pepper.
3. Mix the garlic with the yoghurt and check for seasoning. Pour over the beetroot, drizzle with a little olive oil and sprinkle on the nigella seeds. We also serve this dish warm, as it is delicious with grilled fish or chicken. The beetroot bleeds into the yoghurt, turning the sauce bright purple.
© The Moro Cookbook by Sam and Sam Clark, published by Ebury Press, £15
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