Roasted Beets, one of my favourite quick and tasty eats!

September 15, 2015


After a week away in Italy I have to say I am still not sick of Pasta, but I did miss the variety of ingredients we have readily avaliable in the Uk.


However after an early flight dinner had to be simple and easy so Roasted beets with harissa yoghurt and toasted sesame it was.









1 bunch fresh Beetroots

100g natural yoghurt

1tsp harissa paste

2tbsp white sesame seeds

juice of 1 lemon

Salt and pepper to taste

Olive oil




. Pre-heat an oven to 180 degrees and then wash the beetroots

. Place the beetroots into a roasting tray and drizzle with a little oil and season with rock salt and black pepper

. Roast in the oven for about 45 minutes to 1 hour. If you don't like crispy stalks you can wrap them in foil to protect them

. Mix the yoghurt with the harissa, lemon juice and season

. Heat a small frying pan to a medium heat, then add the sesame and keep moving to toast evenly.

. Spread the yoghurt on a plate add the beetroot and finish with the sesame seeds and a drizzle of good olive oil.


This is a great healthy meal using some ingredients you often have in the house you just need to buy some beetroots! But the harissa yoghurt is great with all types of roasted vegetables so give it a go.









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