Go Back
Print Recipe
5 from 1 vote

Roasted Beetroot Salad with Herb Yoghurt Dressing

Colourful beetroots roasted and served with a tang yoghurt dressing
Prep Time15 minutes
Cook Time1 hour
Servings: 12 people
Author: Amanda Lawson

Ingredients

  • 4 bunches of unpeeled beetroot, leaves cut off (allow one per person)
  • 1/4 cup olive oil
  • 1/4 cup balsamic vinegar
  • 1/4 cup water
  • 1 tbsp brown sugar
  • 4 cinnamon sticks
  • sea salt and black pepper
  • mint leaves and radish slices, to garnish

Herb Yoghurt Dressing

  • 1 cup Greek yoghurt
  • 1 cup chopped mint and Italian parsley leaves
  • 1/4 cup olive oil
  • 1 lemon
  • sea salt and black pepper

Instructions

  • Preheat the oven to 180°C (160°C fan-forced) and line a deep baking dish with baking paper.
  • In a small bowl, whisk together the olive oil, balsamic vinegar, brown sugar, salt and pepper.
  • Pack the beetroots into the baking dish. Cut any larger betroot in half to ensure that they're cooked in the same time.
  • Drizzle the olive oil mixture over the top and add the cinnamon sticks.
  • Cover the beetroots tightly with foil and roast for about an hour, until soft (pierce them with a knife to check).
  • Serve the beetroot at room temperature, with the herb yoghurt dressing. If you're cooking the beetroot a day ahead, take them out of the fridge an hour ahead of serving them.
  • Garnish with shredded mint leaves, finely sliced radish and the cinnamon sticks.

Herb Yoghurt Dressing

  • Whisk all the ingredients together in a small bowl and season to taste. Refrigerate until ready to serve.

Notes

The roasted beetroots and herb yoghurt dressing will keep in the fridge for up to three days. The salad is best assembled just before serving.