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Roasted Beetroot with Yogurt & Coriander

Yogurt and beetroot is a stunning colour mix and tastes great - try this!


9 medium beetroot

2 tablespoons olive oil

Salt / ground black pepper

½ teaspoon ground coriander

150 ml / ¼ pint Court Lodge pouring yogurt

A small bunch (20g) fresh coriander

Peel the beetroot and cut it into wedges. Place them in a roasting tray with the oil and season with the salt and pepper. Make sure the pieces are coated in the oil and seasoning.

Roast in the oven 190 C / gas mark 5, turning them occasionally and cook till they are soft. Dust with the ground coriander 10 minutes before they finish cooking.

Remove any tough stalks from the fresh coriander, chop it finely and stir it into the yoghurt with a couple of turns of the pepper grinder.

When the beetroot is cooked, transfer it to a serving dish, spoon over the yogurt and stir it through a couple of times so the beetroot colour makes swirls in the yogurt.

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