27 May 2012

Roasted beetroot salad with yogurt


I never used to like beetroot, but since my brother cooked it for me this way I've been a dedicated convert and will now happily tuck into beetroot at any opportunity. I think this recipe was originally inspired by something from Ottolenghi's restaurant, but is something that can be thrown together with very little fuss and makes a super, summery alternative to the traditional veg served with roast chicken. A chunk of crusty bread, some salad leaves, and you're away.


Roasted beetroot salad with yogurt
Serves 4

4-5 medium beetroot
1 clove garlic
200ml natural yogurt
Juice of half a lemon
Small bunch of parsley, roughly chopped
Salt and pepper
Olive oil

Pre-heat the oven to 200C. Cut the beetroot into 1cm thick slices, leaving the skin on and place in a roasting dish. Drizzle over some olive oil and season with salt and pepper. Toss everything together so that the beetroot is well coated with the oil. Cover with foil, and place in the oven for 35 - 40 minutes or until the beetroot is cooked (it's best with a bit of bite, but it shouldn't be crunchy). 

When cooked, remove the beetroot from the oven and leave to cool a bit.

Meanwhile, make the yogurt dressing. Mix the yogurt with the lemon juice, and most of the parsley. Grate or crush half of the garlic clove and add it to the yogurt. Season with salt and pepper and mix well. 

When the beetroot is cool enough to handle, drizzle some of the yogurt dressing onto your serving plate and layer the beetroot on top. Drizzle more yogurt on to the top of the beetroot. Sprinkle with the remaining parsley and a final drizzle of extra virgin olive oil.


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