About the Recipe
Simple ingredients, plenty of contrast: sweet beets meet cool, punchy horseradish yogurt, soft chickpeas and crisp rye crumbs. Fresh dill brings it all together for an easy dinner
Ingredients
1 lb 2 oz (500 g) cooked, vacuum-packed beets, cut into bite-sized pieces
1 can chickpeas, drained
2 slices dark rye bread, torn into small pieces
½ tsp caraway seeds
½ bunch fresh dill, fronds picked
Olive oil
Salt and freshly ground black pepper
For the horseradish yogurt
⅔ cup (150 g) plain yogurt
½ oz (15 g) fresh horseradish, finely grated, or 2–3 tsp prepared horseradish
Salt
Preparation
Toast the rye crumbs
Heat a little olive oil in a skillet. Add the torn rye bread and caraway seeds and toast for 5–6 minutes, stirring frequently, until crisp. Season lightly with salt.
Make the horseradish yogurt
Mix the yogurt with two-thirds of the horseradish and a little salt. Taste and add the remaining horseradish according to how much heat you like.
Assemble and serve
Spread the horseradish yogurt over a serving platter. Arrange the chickpeas and beets on top, then finish with the crisp rye crumbs and dill.