Pic of Greek-style roasted beetroot, with yoghurt and pistachios

Greek-style roasted beetroot, with yoghurt and pistachios

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Greek-style roasted beetroot, with yoghurt and pistachios

Side Serves 4 1h 40 min
Sweet and earthy oven-roasted beets set off by tangy yoghurt and crunchy toasted pistachios. This vegetarian dish is best 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
Cooking time: 1h 30 min
  • 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.
  • 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.

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