Vibrant beets mixed with tangy yoghurt and fresh herbs create a dip that is as good as a starter, snack or side dish.
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Pour on the beets the oil,
sprinkle the coriander and
season with ½ tsp of salt.
Cook in the oven for about an hour.
Grate the beets.
Add the yoghurt,
along with the oregano
mint,
vinegar,
season with ½ tsp of salt and pepper.
Mix well
and add the grated beets.
Once again mix well and serve.
Beetroot Yoghurt with Herbs
Ingredients
- 450 g Straggato Yoghurt 0% Fat Free , Charalambides Christis
- 4 Medium Red Beets , peeled
- 30 ml EVOO , Extra Virgin Olive Oil
- 1 tsp dry Coriander , ground
- 1 tbsp Fresh Oregano , finely chopped
- 1 tbsp Fresh Mint , finely chopped
- 15 ml Red Wine Vinegar , mild
- 1 tsp Fine Sea Salt
- ½ tsp freshly ground Black Pepper
Instructions
- Turn the oven to 190° C, air circulation and rack set at the middle.
- Use an oven proof dish and add the beets. Pour on them the oil, sprinkle the coriander and season with ½ tsp of salt. Give them a toss and cook in the oven for about an hour and until well softened. Halfway through give them a toss.
- Remove from the oven and allow to cool. Once cool, use gloves and grate them through the large holes of a grater box.
- Add into your serving bowl the yoghurt along with the oregano and mint, vinegar and season with the remaining ½ tsp of salt and the pepper. Mix well and add the grated beets. Once again mix well and serve as a dip with pitta bread.
