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Beetroot Yoghurt with Herbs| Charalambides Christis

FrixosPersonalChefing
Suitable for vegetarians
April 13, 2022

Vibrant beets mixed with tangy yoghurt and fresh herbs create a dip that is as good as a starter, snack or side dish!

Prep Time
15
mins
Cook Time
60
mins
Serves
0

Ingredients

  • 450g Straggato Yoghurt 0% Fat Free Charalambides Christis
  • 4 Medium Red Beets, peeled
  • 30ml EVOO, Extra Virgin Olive Oil
  • 1 tsp dry Coriander, ground
  • 1 tbsp Fresh Oregano, finely chopped
  • 1 tbsp Fresh Mint, finely chopped
  • 15ml Red Wine Vinegar, mild
  • 1 tsp Fine Sea Salt
  • ½ tsp freshly ground Black Pepper

Instructions

  1. Turn the oven to 190° C, air circulation and rack set at the middle.
  2. Use an oven proof dish and add the beets. Pour on them the oil, sprinkle the coriander and season with ½ tsp of salt. Give them a toss and cook in the oven for about an hour and until well softened. Halfway through give them a toss.
  3. Remove from the oven and allow to cool. Once cool, use gloves and grate them through the large holes of a grater box.
  4. Add into your serving bowl the yoghurt along with the oregano and mint, vinegar and season with the remaining ½ tsp of salt and the pepper. Mix well add the grated beets. Once again mix well and serve as a dip with pitta bread.
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