Beetroot & Carrot with Haydari

OK I’ve never heard of haydari either – but bear with me! Thanks to Diana Henry’s GORGEOUS book How to Eat a Peach I now know what it is – a kind of strained yoghurt with herbs and garlic. It’s scrumptious and this whole recipe comes from her book.


600g natural yoghurt
2 cloves garlic crushed
2 tblsp best quality olive oil
About 6 strands of dill, leaves removed, roughly chopped

1 jar of Olkerii beetroot
600g carrots, peeled and chopped into matchsticks
2 tblsp cumin seed
2 tblsp olive oil
1 lemon
1 tblsp balsamic vinegar
100g toasted walnuts
salt and pepper

Start with the haydari. Place a muslin cloth in a bowl and scoop the yoghurt into it. Hang it up for a few hours to strain and thicken. Then mix in the rest of the ingredients with a grind of pepper and some salt. Put aside.

Put 1 tblsp of olive oil in a frying pan and add the cumin seed. Allow to cook for about 30 seconds and then throw in the carrot sticks. Toss frequently as they cook – for about 3 minutes or so. You want them slightly softened but still with lots of crunch. Finish with the tblsp of balsamic and a squeeze of lemon (not the whole lot). Remove and put in a bowl to cool to room temp.

Add another tblsp of olive oil into the same frying pan (no need to clean it) and then toss in the beetroot – this time only for about 30 seconds, you don’t want them to turn to mush!

Allow everything to cool to room temperature. To serve, spread the haydari into a shallow bowl, and then top with the carrots and beetroot, and finally the toasted walnuts and dill.





Eliad Extra Virgin Olive Oil



Olkerii Pickled Beetroot Small

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