Name: Minted beetroot
Prep time: 15 min
Cook time: 45 min
Total time: 60 min
Yield: 6
Ingredients: 6 (1kg) fresh beetroot, washed, unpeeled, 2.5cm of stem attached; 1 cup (280g) plain yoghurt; 1 clove garlic, crushed; 1 tablespoon tahini; 1 1/2 tablespoon lemon juice; 1/2 cup fresh mint leaves, loosely packed; fresh mint leaves, to garnish

Ingredients

6 (1kg) fresh beetroot, washed, unpeeled, 2.5cm of stem attached

1 cup (280g) plain yoghurt

1 clove garlic, crushed

1 tablespoon tahini

1 1/2 tablespoon lemon juice

1/2 cup fresh mint leaves, loosely packed

fresh mint leaves, to garnish

Method

1.In a large saucepan of boiling water, cook beetroot for about 45 minutes or until tender; drain.

2.Peel warm beetroot (see notes); cut into wedges.

3.In a blender, blend or process remaining ingredients until mint is finely chopped.

4.Serve beetroot topped with yoghurt mixture.

Wear disposable gloves when peeling the beetroot.
Note

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From classic Kiwi favourites, quick weeknight dinners and elevated meals for special occasions, our recipes are local and delicious and thoroughly tested so you know you can trust them to work. Discover tips and tricks to enhance your cooking skills, learn about seasonal ingredients, and stay up-to-date with the latest food trends. We're more than just recipes; we're your trusted kitchen companion.

Ingredients

Method

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