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.