Roasted Beetroot & Yoghurt Salad

Recipe at right

Lemon and a heap of fresh herbs add vibrancy to this warm beetroot salad. It’s particularly delicious served with roast lamb.

4 beetroot, trimmed and quartered

1 tablespoon olive oil

1 teaspoon cumin seeds

2 red onions, cut into wedges

1 cup plain unsweetened yoghurt

2 tablespoons chopped fresh dill

2 tablespoons chopped fresh chives

1 tablespoon chopped fresh Italian parsley

Finely grated zest of 1 lemon

Preheat the oven to 190°C. Line an oven tray with baking paper.

Place the beetroot wedges on the lined tray, drizzle over the olive oil and cumin seeds and toss to coat. Roast for 25 minutes then add the red onion wedges. Cook for a further 15 minutes, or until the beetroot is tender and the onions have softened. Remove from the oven and set aside to cool.

In a bowl, mix together the remaining ingredients.

Place the warm beetroot, onions and yoghurt dressing in a large bowl and toss to combine. Season before serving. Serves 4-5