Name: Roasted beetroot puree
Prep time: 20 min
Cook time: 65 min
Total time: 85 min
Yield: 1
Ingredients: 2 medium (450g total) beetroot, trimmed; 1 bulb garlic; 5.00 gm Greek spice mix; 62.50 ml fresh coriander leaves, chopped; 62.50 ml fresh mint leaves, chopped; 20.00 ml cider vinegar; 36.40 gm olive oil; 62.50 ml Greek Style Yoghurt

Roasted beetroot puree

0 Likes

Prep Time:
20 minutes

Cook Time:
65 minutes

Total Time:
85 minutes

Delicious beetroot purée pairs perfectly with roast chicken or beef.

Ingredients:

2 medium (450g total) beetroot, trimmed
1 bulb garlic
5.00 gm Greek spice mix
62.50 ml fresh coriander leaves, chopped
62.50 ml fresh mint leaves, chopped
20.00 ml cider vinegar
36.40 gm olive oil
62.50 ml Greek Style Yoghurt

Instructions:

Preheat the oven to 200°C/180°C fan‐forced. Individually wrap beetroot and garlic bulb in foil, then place on a baking tray. Roast the garlic until tender, about 30 minutes. Continue roasting the beetroot until tender, about 30 minutes more. Allow to cool for 10 minutes before serving.
Uncover the beetroot. Peel and chop it. Squeeze out the garlic flesh. Put beetroot, garlic, spice mix, and herbs in a food processor. Blend until smooth. While it's blending, slowly pour in vinegar and oil. Blend until well mixed. Season to taste.
Move the mixture into a bowl and gently mix in the yogurt. Enjoy either chilled or warm.

We use cookies

Similar Recipes

Feta and olive-stuffed lamb with roasted beetroot puree

Roasted beetroot, spinach and goat's cheese salad

Roasted beetroot soup

Roasted beetroot, pumpkin & hazelnut salad

Roasted beetroot toast