In this video, Chef Michael Hamilton from The Surf Lodge, shows you how to make his refreshing beet salad with some salted yogurt, a classic combination perfect for the summer. This salad will be a mix of four different types of beetroots with some yogurt. To prepare the ingredients, he first has to roast the baby beetroots in a parcel in the oven and later peel them down. Chef Hamilton recommends to add a little olive oil, salt, and pepper to add flavor to them before closing and seeling them in a parcel ready to cook.
Now we're ready to prepare our dish. First you pour some salted yogurt onto a plate. You then begin to place the beetroots on the yogurt. You can then even top these off with some raw slices of the beets that you shave off after peeling the beetroot. On top of these Chef Hamilton places some rose petals for garnish. The final touch is a little vinaigrette to bring it all together as well as add in a little acidity to the dish.
To make his vinaigrette, you mix in some peach oil, which is cold-pressed extra virgin olive oil that's been infused with the skins of dried peaches, and finally a bit of salt and lemon. And there you have it, a beautiful dish full of color and extremely refreshing for a hot summer day. Enjoy!