ROAST BEET­ROOT & SAUTEED BEET­ROOT LEAVES

Homes+ (Australia) - - EASY FOOD -

SERVES 4 PREP 25 MINS COOK 1 HR 5 MINS

2 bunches baby beet­root, leaves 1/3 cup Greek yoghurt trimmed and re­served 2 tbsp pine nuts, toasted 1/3 cup ex­tra vir­gin olive oil 1 lemon

2 tbsp red wine vine­gar

2 gar­lic cloves, crushed, plus 2 cloves, finely sliced

ONE Pre­heat oven to 200ºC. Wrap each beet­root in foil and place on a bak­ing tray. Roast for 1 hr, or un­til ten­der. Set aside un­til cool enough to han­dle, then peel and cut into wedges.

TWO Com­bine half of oil, vine­gar and crushed gar­lic in a bowl. Add beet­root and sea­son to taste. Toss well to coat. THREE Ar­range beet­root mix­ture on a plat­ter and top with yoghurt. Scat­ter with pine nuts to serve.

FOUR Wash and dry re­served beet­root leaves. Heat re­main­ing oil in a large fry­ing pan on medium. Cook sliced gar­lic for 1 min, then add leaves. Cook for 1 min, un­til wilted.

FIVE Sea­son to taste and squeeze over juice from half of lemon. Serve with re­main­ing lemon half cut into wedges.

On the side Serve a bowl of ex­tra yoghurt at the ta­ble.

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