Summer is playing hide and seek with us, making us long for enjoying dinners outside in the warm garden at dusk. Bring the sunset to your kitchen with this this lovely pink and orange salad to enliven your weekend!
5 tbsp greek or natural yoghurt
1 tsp lemon juice
a pinch of saffron
sea salt and freshly ground black pepper
1 tbsp picked thyme leaves
1 tbsp of your saffron yoghurt
Preheat your oven to 200 c and line a deep baking dish with tin foil. Place your trimmed beetroot and add some olive oil, seasoning and a cup of water (so that the water covers half of the beetroot). Cover with another piece of tin foil and tuck it in so that you can no longer see the beetroot at all.
Steam in the oven for an hour and a half, until tender. Leave to cool and then peel.
Place all your saffron yoghurt ingredients into a bowl and stir together.
Slice your beetroot into 6 segments, and peel & segment (or slice) your orange into 8 pieces. Place both beetroot and orange into a mixing bowl and add 4 tbsp of your yoghurt mixture, leaving 1 tbsp behind for garnishing the salad.
After mixing the beetroot, orange and yoghurt together, transfer to a serving dish. Drizzle over any remaining yoghurt and sprinkle with 1 tbsp picked thyme leaves. Serve and enjoy with a glass of chilled Rose.