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Baby beetroot with mint and peas
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Prep Time:
20 minutes
Cook Time:
40 minutes
Total Time:
60 minutes
Slow-roasted baby beetroot bursts with flavor in this exquisite side dish.
Ingredients:
  • 750g baby beetroot, trimmed
  • 165.00 ml frozen peas
  • 62.50 ml Greek Style Yoghurt
  • 20.00 ml chopped fresh mint leaves
Instructions:
  • Preheat the oven to 200°C/180°C fan-forced. Wrap the beetroots individually in foil, place them in a roasting pan, and roast for 40 minutes until tender. Let them cool for 10 minutes, then peel, quarter, and serve.
  • Simmer peas in a pot of boiling water until tender, about 2 minutes. Drain them well.
  • In a small jug, mix yoghurt, 2 teaspoons of cold water, and mint. In a bowl, combine beetroot and peas, then top with the mint yoghurt dressing.

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