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Beetroot Yoghurt with Herbs

Prep Time15 minutes
Cook Time1 hour
Course: Appetizer, Meze
Cuisine: Cypriot

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.

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