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    Hasselback Beets With Yoghurt & Dill Sauce

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    Hasselback Beets With Yoghurt & Dill Sauce
    Preparation time is 10minutes
    Cook time is 35minutes
    Total time is 45minutes
    Serve is for 6 people
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    Difficulty level: 3 out of 4

    7 Ingredients

    Number of servings
    6
    • 4 cloves garlic
    • 1teaspoons horseradish cream
    • 6 beetroot, trimmed, peeled
    • 2teaspoons worcestershire sauce
    • 1tablespoons extra virgin olive oil
    • 1/2 cup Greek-style yoghurt
    • 2 sprigs dill (to serve)

    Nutrition per serving

    355 Kilojoules or 85 Calories
    4% of daily energy intake*
    Protein
    2.9grams
    Fat
    4.8grams
    Carbs
    8.1grams

    Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.

    Method

    Step 1 of 4

    Preheat oven to 200°C. Place beetroot bulb, stalk end down, on a chopping board. Make thin cuts, every 5mm along and 2/3 through each beetroot. Drizzle with oil and season. Wrap each in foil and place on a baking tray. Roast for 15 minutes.

    Step 2 of 4

    Meanwhile, wrap garlic cloves in foil and add to baking tray alongside beetroot. Roast both for 20 minutes. Beetroot can be cooled and refrigerated for up to two days (see tip). Squeeze garlic from skins into a bowl and mash with a fork until smooth. Cover and refrigerate.

    Step 3 of 4

    Mix roast garlic with yoghurt, sauce and horseradish in a bowl. Season with salt and pepper.

    Step 4 of 4

    Serve beets with yoghurt and garnish with dill sprigs.

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