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Roast balsamic beetroot with garlic dip

Prep time less than 30 mins
Cook time less than 30 mins
Serves 2
Dietary Vegetarian
by Lesley Waters

From Ready Steady Cook
Make the most of seasonal beetroot by roasting them to bring out the sweetness. Perfect with garlicky yoghurt dip.

Method


  1. Preheat the oven to 200C/400F/Gas 6.

  2. For the roast balsamic beetroot, cut the leaves from the baby beetroot and set aside. Heat the butter and most of the olive oil together in an ovenproof frying pan, add the baby beetroot and stir. Season with salt and freshly ground black pepper and fry for 2-3 minutes. Add the balsamic vinegar and place in the oven to roast for 12-15 minutes.

  3. For the garlic dip, mix the whipped cream, yoghurt, garlic, salt and freshly ground black pepper together in a small bowl.

  4. Heat the remaining olive oil in a frying pan, add the beetroot leaves and stir until wilted.

  5. To serve, pile the beetroot leaves onto a serving platter and top with the baby beetroot. Serve with the garlic dip, garnished with chives.

Ingredients

For the roast balsamic beetroot

  • 1 bunch baby beetroot (with leaves), scrubbed
  • 25g/1oz butter
  • 2 tbsp olive oil
  • salt and freshly ground black pepper
  • 1 tbsp balsamic vinegar

For the garlic dip

  • 125ml/4fl oz double cream, lightly whipped
  • 200g/7oz Greek-style yoghurt
  • 1 garlic clove, chopped
  • salt and freshly ground black pepper
  • 1 tbsp chopped fresh chives, to garnish

Shopping List

Roast balsamic beetroot with garlic dip

Fruit and vegetables

Cooking ingredients

Dairy, eggs and chilled

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