BEET SALAD WITH YOGURT, CAROB MOLASSES AND ALMONDS

❚ 6 medium beets

❚ 1 handful of fresh mint leaves, chopped

❚ 1 tbsp (15 mL) chopped dill

❚ 3/4 cup (100 g) raw almonds, soaked in boiling water for 1 hour

❚ 1 garlic clove, crushed to a paste with a bit of salt

❚ 3 1/2 tbsp (52 mL) carob molasses (grape or date molasses will also work well)

❚ 2 tbsp (30 mL) good-quality red wine vinegar

❚ 2 tbsp (30 mL) olive oil

❚ 1/2 cup (100 g) Greek strained yogurt

❚ Sea salt

1. Boil the beets in a pan of water until soft. Drain, allow to cool, then peel and slice into thin wedges. Put the beets in a serving bowl, along with the herbs and almonds.

2. Make the dressing by shaking the crushed garlic, molasses, vinegar and olive oil in a jar; pour over the beets and mix. Season with salt, to taste.

3. Add the yogurt to the salad and mix slightly. The colour of this is amazing if you don't fully mix in the yogurt.

Serves: 4 to 6 as a sharing plate