Side Servings

Roast beets with pomegranate yoghurt dressing

By Abigail Donnelly
4
Easy
40 minutes
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Ingredients

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

Method

Ingredients

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.
Abigail Donnelly

Recipe by: Abigail Donnelly

Nothing excites Woolworths TASTE's Food Director quite as much as the challenge of dreaming up recipes with innovative new foods – or the thrill of creating deliciousness on a plate with the humblest of ingredients. With Abi by your side, you’ll be a cooking expert in no time at all.

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