Colourful beetroots roasted and served with a tang yoghurt dressing
Prep Time15 minutesmins
Cook Time1 hourhr
Servings: 12people
Author: Amanda Lawson
Ingredients
4bunches of unpeeled beetroot, leaves cut off(allow one per person)
1/4cupolive oil
1/4cupbalsamic vinegar
1/4 cupwater
1tbspbrown sugar
4cinnamon sticks
sea salt and black pepper
mint leaves and radish slices, to garnish
Herb Yoghurt Dressing
1cupGreek yoghurt
1cupchopped mint and Italian parsley leaves
1/4cupolive oil
1lemon
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.