• 15minutes

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Nutrition Info . . .

VitaminsA, B2
MineralsCalcium, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. Ingredients (serves 6)

  2. 650g (about 3) beetroots, trimmed

  3. 80ml (1/3 cup) extra virgin olive oil

  4. 2 cloves garlic, crushed

  5. 280g (1 cup) Greek-style yoghurt

Instructions Jump to Ingredients ↑

  1. Preheat oven to 180C. Place beetroots with 2 tbs oil in a large bowl and toss well to coat. Season with salt and pepper. Wrap each beetroot loosely in foil, then place in a shallow ovenproof dish. Roast for 1 1/2 hours or until tender. Unwrap beetroots and cool to room temperature.

  2. Coarsely grate beetroots and place in a colander to drain off excess liquid. Combine beetroots, remaining 2 tbs oil, garlic and yoghurt in a large bowl, then season. Makes 2 cups.


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