2 people | 20 min.
What you need
- 2 large beetroots
- 100-200gr. thick greek style yogurt
- rocket sald
- lemon juice
- sesame seeds
- extravirgin olive oil
Roasted beets are sweet, rich, tender, and an incredible addition to salads!Prepare the beets while you preheat the oven.
First clean your beets. You can peel them if you want or you can wash them very well and keep the skin on.
Don’t throw away the top, you can use the beet greens!
Slice thinly the beets, to about 4mm thickness, and toss them with a little olive oil and some salt.
Prepare a baking tray with parchment paper and lay the sliced beets on it.Roast them for 15 – 20 min. at 180° until they’re tender and slightly crispy on the contour.
Meanwhile prepare the salad and the yogurt dip.
Toss rocket leaves salad with olive oil and salt and place them on a platter along the outside border to create a nest.
In a medium bowl whip yoghurt, lime juice, chopped mint leaves and a pinch of flaked salt until light and fluffy. Spread the yoghurt cream on the platter to fill the centre of the salad nest.
In a separate pan roast a small spoon of sesame seeds, to obtain a strong aroma.
Once the beets are done, arrange them on top of the yogurt cream, spooning the sesame seeds over. Finish with remaining lime juice and mint leaves and serve at once.
*Ottolenghi recipe inspiration