Page title and description
Greek-style roasted beetroot, with yoghurt and pistachios
Sweet and earthy oven-roasted beets set off by tangy yoghurt and crunchy toasted pistachios. Good served with flatbreads and salad or as part of a mezze.
Ingredients
- 4 medium to large beetroot, washed (but don't peel them)
- 3 tbsp olive oil
- zest and juice of ½ lemon
- 2 tbsp plain yoghurt, plus extra to serve
- 2 tbsp pistachio nuts, toasted and chopped
- salt and pepper
Method
Prep time:
10 min
PT10M
Cooking time:
1h
30 min
PT1H30M
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Step 1
Put the beetroot in a baking dish, add 1cm water and cover with foil. Bake in the oven for 1-1½ hours, or until tender. Remove from the oven and leave until just cool enough to handle, then rub the skins off with your hands. Chop into wedges.
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Step 2
Meanwhile whisk the olive oil and lemon juice together and toss with the beetroot while still warm. Season and leave to cool, then stir in the yoghurt. Place in a serving dish and sprinkle over the pistachios and lemon zest. Serve with an extra dollop of yoghurt.
