Serves 3-4 as an accompaniament
Beetroot – 1 bunch (about 6 small-medium beetroot)
Olive oil – 1 tablespoon
Garlic – 1 clove
Lemon – zest of half a lemon plus a squeeze of lemon
Greek Yoghurt – 2 tbsp
Double cream – 3 tbsp (or you can use 5 tbsp sour cream instead of yoghurt and cream)
Salt and pepper
Trim the leaves from the beetroot and place the unpeeled beetroot into a pan of water. Bring to the boil and simmer gently until tender (about 40 minutes to 1 hour). Drain the water and cool. Once cool peel the beetroot, cut into wedges and place in a roasting dish. Coat the wedges in olive oil, crushed garlic and salt and pepper. Roast for 30 minutes at 200C (fan).
Meanwhile, zest the lemon and squeeze a little of the juice over the zest.
Remove the beetroot wedges from the oven and allow to cool a little. Mix the lemon zest and juice into the yoghurt and cream. Add the beetroot and coat the wedges with the yoghurt mixture. Grate a little more zest over the top. Serve warm.