Warm Beetroot with Yoghurt, Dill & Sumac
Earthy roasted beetroot folded through warm yoghurt with fresh herbs, lemon, and a sprinkle of sumac. Vibrant, grounding, and absolutely delicious. Lovely served alongside grilled fish or meat (we served it with pan-fried whiting!), flatbread, or part of a shared spread.
Serves 4
Ingredients
3 large or 4-6 small beetroots
Juice of ½ lemon
2 tbsp extra virgin olive oil
2 tbsp chopped flat-leaf parsley
1 tbsp chopped fresh dill
1 tsp sumac, plus extra for garnish
500g Greek yoghurt
1 egg
1 tbsp cornflour
Sea salt and cracked black pepper
Method
Place the washed beetroots in a pot of salted water. Bring to the boil, then simmer until tender when pierced with a knife. This usually takes between 30 minutes and 1½ hours depending on size.
Drain and rinse under cool water. Once cool enough to handle, rub away the skins with your hands. Slice the beetroot into rounds or wedges.
Toss the warm beetroot with the lemon juice, olive oil, half the parsley, the dill, sumac, and a generous pinch of salt and pepper.
In a saucepan (don’t turn on the heat yet; this is just to save extra dishes!), whisk together the egg and cornflour until smooth. Stir through the Greek yoghurt until fully combined. This helps keep the yoghurt silky and stable when warmed.
Place the saucepan over low to medium heat, stirring gently until warmed through. Avoid boiling.
Fold in the dressed beetroot and warm together briefly. Taste and adjust seasoning as needed.
Spoon onto a serving dish and garnish with the remaining parsley and an extra sprinkle of sumac.
Note: This recipe was inspired by and adapted from the “Warm Beetroot in Yoghurt” recipe from Moro: The Cookbook.
