Recipes and photos are AI created and editorially reviewed. Nutrition figures are estimates.
Earthy roasted beetroot wedges dressed with lemon, piled over garlicky yoghurt and scattered with dill and nigella seeds.
Side dish. Good with lamb kofta, roast chicken or hot-smoked salmon. Find a main
Equipment: Foil, roasting tin
Measures and names
Ingredients
- 300 g raw beetroot (beets), about 3 small, scrubbed
- 1 tbsp olive oil
- 150 g full-fat Greek yoghurt
- 1 small garlic clove, grated
- ½ lemon, juiced
- 10 g dill, chopped
- Salt and black pepper
Optional extras
- ½ tsp nigella seeds
Method
- Heat the oven to 200°C (fan 180°C). Wrap the beetroot in foil and roast in a tin for 45-60 minutes until a knife slides in easily.
- Leave until cool enough to handle, then rub off the skins and cut into wedges. Toss with half the oil, the lemon juice and some seasoning.
- Mix the yoghurt with the garlic and a pinch of salt and spread over a serving plate.
- Pile the beetroot on top, drizzle with the remaining oil and scatter with the dill and nigella seeds.
Swaps and tips
Wear gloves when peeling the beetroot, or the juice will stain your hands. Roast the beetroot up to 3 days ahead and keep it in the fridge.
Easy variations
- Add a small handful of chopped walnuts
- Swap the dill for mint
- Add a pinch of ground cumin to the yoghurt
- Crumble over a little feta
Nutrition estimated, per serving
| Protein | Carbs | Fibre | Fat | Calories |
|---|---|---|---|---|
| 5 g | 7 g | 2 g | 5 g | 90 kcal |
Values are estimates based on typical UK food composition data and will vary with brands and portion sizes.
Recipes are AI created and editorially reviewed; kitchen testing is ongoing. Made this recipe? .
Recipe from healthshelf.org
