Woman's Day
Ingredients
Method
1.Preheat oven to 200°C.
2.Wrap each beetroot in foil and place on an oven tray. Bake 1 hour, until tender. Set aside until cool enough to handle, then peel and cut into wedges.
3.Combine half oil, vinegar and half garlic in a large bowl. Add beetroot wedges and season to taste. Toss well to coat.
4.Arrange beetroot mixture on a platter and top with yoghurt. Sprinkle with pine nuts to serve.
5.Wash and dry reserved beetroot leaves. In a large frying pan, heat remaining extra-virgin olive oil on medium. Sauté remaining garlic for 1 minute, then add leaves. Cook 1 minute, until wilted.
6.Season to taste and squeeze over juice from half lemon. Serve with remaining half lemon cut into wedges.
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