Roasted beetroot salad with yogurt

This salad makes a great summery alternative to the more traditional accompaniments to roast chicken. Serve with a simple green salad and crusty bread.


Serves 4

4-5 medium beetroot
1 clove garlic
200ml natural yogurt
Juice of half a lemon
Small bunch of parsley, roughly chopped
Salt and pepper
Olive oil


Achieving the perfect results

  1. Pre-heat the oven to 200°C. Cut the beetroot into 1cm thick slices, leaving the skin on, and place in a roasting dish. Drizzle over some olive oil and season with salt and pepper. Toss everything together so that the beetroot is well coated with the oil.
  2. Cover with foil, and place in the oven for 35-40 minutes or until the beetroot is cooked (it's best with a bit of bite, but it shouldn't be crunchy). When cooked, remove the beetroot from the oven and leave to cool a little.
  3. Meanwhile, make the yogurt dressing. Mix the yogurt with the lemon juice, and most of the parsley. Grate or crush half of the garlic clove and add it to the yogurt. Season with salt and pepper and mix well.
  4. When the beetroot is cool enough to handle, drizzle some of the yogurt dressing onto your serving plate and layer the beetroot on top. Drizzle more yogurt on to the top of the beetroot. Sprinkle with the remaining parsley and a final drizzle of extra virgin olive oil.

This recipe is supplied by The Pantry and Parlour.

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