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Roast beets with pomegranate yoghurt dressing

By Abigail Donnelly
4
Easy
40 minutes

Ingredients

  • 1 bunch beetroot
  • 2 T olive oil
  • Sea salt
  • Greek yoghurt
  • Pomegranate rubies
  • Sumac

Method

Preheat the oven to 180°C.

Rinse a bunch beetroot, then toss in olive oil and sprinkle with sea salt. Roast for 40 minutes, or until tender.

Halve the roast beets and arrange in a deep bowl.

Spoon over dollops of Greek yoghurt and scatter with pomegranate rubies and a little sumac.