Roast Balsamic Beetroot with Garlic Dip

Seasonal roasted baby beetroot served with wilted leaves and a creamy, garlicky Greek yoghurt and whipped cream dip.

Vegetarian Healthy Appetiser Beetroot Roasted

Estimated Nutrition

Calories

674.1

kcal / serving

1348.2 kcal total

Carbs

22.4g

per serving

44.8 g total

Fat

59.3g

per serving

118.5 g total

Protein

9.7g

per serving

19.3 g total

Cook Time

minutes

Serves

people

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

CondimentsSauces

Balsamic Vinegar

Dairy

Butter

125

Double Cream

lightly whipped

200

Greek-Style Yoghurt

NutsSeeds

tsp

Salt

to taste

tsp

Black Pepper

freshly ground, to taste

clove

Garlic

chopped

Chives

chopped fresh, for garnish

OilsFats

Olive Oil

Vegetables

bunch

Baby Beetroot

with leaves, scrubbed

Method

Preheat the oven to 200°C.

Separate the leaves from the baby beetroot and set them aside.

Heat the butter and most of the olive oil in an ovenproof frying pan.

Add the beetroot, season with salt and pepper, and fry for 3 minutes.

Stir in the balsamic vinegar and roast in the oven for 15 minutes.

Whisk the cream, yoghurt, garlic, salt, and pepper in a small bowl.

Heat the remaining olive oil in a pan and wilt the beetroot leaves.

Arrange the leaves on a platter, top with roasted beetroot, and serve with dip and chives.