Balsamic-roasted beetroot with yoghurt
“Serve the salad like an artist’s palette by spreading the yoghurt on a platter and topping it with all the vibrant elements.”
| Recipe By: | Abigail Donnelly |
| Serves: | 4 |
| Cooking Time: | 40 minutes |
| Prep Time: | 15 minutes |
Ingredients
- 6- 8 boiled and skinned medium beetroots, thinly sliced
- 1 tbsp balsamic glaze
- 1 tsp red wine vinegar
- water
- 2 cups double cream Ayrshire yoghurt
- 4-6 spring onions,finely sliced
- 2 red chillies, seeded and finely chopped (optional, to serve)
- microherbs, to garnish
- 100 g Feta cheese
- 1/2 cup extra virgin olive oil, plus extra for drizzling
- salt, to taste
Woolworths is committed to sustainability via our good business journey. Seasonal (and other) products might not always be in stock.
Cooking Instructions
- Preheat oven to 180°C. Create a large parcel with one open end using heavy-duty foil.
- Place the beetroot in the foil parcel and drizzle over the balsamic glaze and red wine vinegar and pour in the water. Season with salt and seal. Roast for 40 minutes or until tender.
- Remove from the oven and allow to cool. Peel and quarter – the smaller beetroot can be halved.
- Spread the yoghurt onto a large serving platter, reserving a little. Add the roasted beetroot and spring onions. Scatter over the pink peppercorns, chilli, microherbs and feta.
- Drizzle over the olive oil and season with salt to taste.
- Spoon over the remaining yoghurt and drizzle with extra balsamic glaze.
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