Ingredients

Steps

• 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.