Beetroot With Yoghurt Recipe

Cooking Directions

• STEP 1.Preheat the oven to 400°F (200°C).
• STEP 2.Wash and trim the beetroots, leaving the skin intact.
• STEP 3.Wrap each beetroot in aluminum foil and place them on a baking sheet.
• STEP 4.Roast the beetroots in the preheated oven for about 45-60 minutes, or until they are tender when pierced with a fork.
• STEP 5.Remove the beetroots from the oven and let them cool slightly.
• STEP 6.Once cooled, peel the skin off the beetroots and slice them into thin rounds.
• STEP 7.In a serving dish, spread a layer of yoghurt.
• STEP 8.Arrange the beetroot rounds on top of the yoghurt.
• STEP 9.Drizzle with olive oil and sprinkle with fresh herbs, such as parsley or dill.
• STEP 10.Serve immediately as a side dish or a light snack.

Cooking Tips

• To save time, you can roast the beetroots in advance and store them in the refrigerator until ready to use.
• For added flavor, you can sprinkle some toasted nuts, such as walnuts or almonds, on top of the dish.
• If you prefer a creamier texture, you can mix the yoghurt with a little bit of sour cream or mayonnaise.

Storage and Serving

• Leftovers can be stored in an airtight container in the refrigerator for up to 2 days.
• Before serving leftovers, give the dish a stir to redistribute the flavors.
• This dish can be served as a side dish with grilled meats or as a light and refreshing snack on its own.