Recipes for Salad - Slow Cook Warm Beetroot Salad with Cucumber Yoghurt & Coriander

Have re-done this recipe last night with gammon and Romaine lettuce, and re-photographed, yummy! (10th April 2012)

We were given some lovely veg from our neighbour's allotment, yes we have one too but stuck to spuds, garlic and shallots this year.  We were given beetroot and lettuce, so I scrabbled around and found a slowcook recipe which sounded delicious! The warm beetroot and beans, with the cold cucumber yoghurt and coriander was just amazing, we served it on lettuce with a pork chop, perfect for a crisp Summer evening, or rather a British Summer's evening :)

Recipe - serves 4
1 tbs olive oil

1 large onion diced
500g raw beetroot, peeled and diced
2 x 410g cans of Borlotti Beans (rinsed and drained)
450ml vegetable stock
Seasoning

To Serve
1/4 cucumber finely diced
200g natural yoghurt, though I used Greek for preference
1 lettuce of choice (used Romaine)
4 salad onions thinly sliced
4 tbs chopped coriander

Method

Preheat the slowcooker if necessary.  Heat the oil in a frying pan, add the onion and fry, stirring for around 5 mins.  Add the beetroot to the pan with the drained beans, stock and season to taste.
Bring to the boil, stirring, then transfer to the slow cooker. Cover with the lid and cook on low for 3 to 5 hrs or until beetroot is tender.
Stir well and lift the pot out of the cooker.

Stir the cucumber in the yoghurt and season.  Arrange the lettuce leaves onto plate, then top with the warm beetroot salad.  Add spoonfuls of the cucumber yoghurt, scatter the spring onions and herbs over the top.  The combination is just perfect!
Enjoy!
Annie x