Earthy beetroot is roasted until tender and served warm with sharp horseradish yoghurt, lemon, dill and a little crunch from pumpkin seeds.
Ingredients
- 700g, similar-sized roots Beetroot
- 1 tbsp Olive oil
- 1/2 tsp, divided Fine salt
- 1/4 tsp Black pepper
- 200g Natural yoghurt
- 1 tbsp, or 2 tbsp for a stronger flavour Prepared horseradish
- 1 tbsp juice and a little zest Lemon
- 10g, chopped Fresh dill
- 20g Pumpkin seeds
Method
- Heat the oven to 200°C (180°C fan). Scrub the beetroot and trim the leaves, leaving about 2cm of stalk so the roots do not bleed excessively.
- Rub the beetroot with olive oil and wrap the roots in a foil parcel. Set it on a tray and roast for 50–65 minutes, depending on size, until a skewer slides into the centre without resistance.
- Open the foil carefully to release steam and leave the beetroot until cool enough to handle, about 15 minutes. Wearing food-safe gloves if desired, rub off the skins and cut the roots into wedges.
- Whisk the yoghurt with the prepared horseradish, lemon juice and zest, half the dill, and 1/4 tsp salt. Taste and add a little more horseradish if you want a sharper sauce.
- Toast the pumpkin seeds in a dry frying pan over medium heat for 2–3 minutes until they begin to pop, then remove from the pan.
- Season the warm beetroot with the remaining salt and black pepper. Spoon the horseradish yoghurt onto a platter, arrange the wedges over it and finish with pumpkin seeds and the remaining dill.
Allotment tip
Roast beetroot until completely tender, then handle it only after the steam has escaped; the skins rub away easily while the roots are still warm.