ROAST BEETROOT & SAUTEED BEETROOT LEAVES
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.