Yoghurt with beetroot and walnuts

You could serve this colourful and unique dish as a dip with some crispbread or crackers, or individual portions for a light starter.

Yogurt with beetroot and walnuts Credit: Desiree Nielsen

• serves

  2

• prep

  5 minutes

• cook

  1 hour

• difficulty

  Easy

Ingredients

• 1 large beetroot
• olive oil, for brushing
• 1 sprig of fresh thyme
• 1 cup Greek yoghurt
• 1 cup walnut halves, chopped
• 1 tbsp olive oil
• juice of ½ a lemon
• salt and pepper, to taste

Instructions

1. Preheat oven to 200°C (400°F).

2. Remove stem from beetroot and discard. Cut beetroot into cubes, then coat in olive oil and season with salt and pepper.

3. Add a sprig of fresh thyme and wrap in tinfoil. Roast in the oven 60 minutes or until tender.

4. Let beetroot cool then slice into cubes.

5. To serve, add Greek yoghurt into bowls. Top with beetroot cubes and walnut halves. Squeeze over fresh lemon juice and drizzle over olive oil, then season with salt and pepper.

Cook's Notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.