Roasted Balsamic Beets 💜I know not everyone is a fan of beetroot

Roasted Balsamic Beets 💜I know not everyone is a fan of beetroots but I promise you are definitely going to love them cooked this way! I love serving them with a yogurt & tahini sauce + my lentil chimi churri 👌🏻😋By the way make sure to roast then using kitchen foil not baking paper like I did in this video (I run out!) as it keeps the heat so much better! Full recipe below 👇🏻 Serves 3-4 people as a side dish Ingredients: 4 medium size beetroots - peeled and cut into quarters 6 banana or round shallots - peeled and cut in half a generous drizzle of olive oil 2 tbsp balsamic vinegar salt & pepper to taste For the yogurt sauce: 200g Coconut yogurt 3 tbsp runny and smooth tahini The juice of 1/2 lemon A small bunch (about 10-15g) fresh dill - finely chopped A generous pinch of salt and pepper For the lentil chimi churri: 100g green or black lentils - cooked 3 tbsp extra virgin olive oil 1 tbsp red wine vinegar 1 tbsp capers - roughly chopped 30g flat leaf parsley - finely chopped 1 shallot - finely chopped 1 tbsp lemon juice Black pepper Add the beets to a baking tray together with the olive oil, balsamic vinegar, salt & pepper. Toss everything really well and wrap tightly with some kitchen foil. Roast in the oven at 180 degrees Celsius for 30 minutes. Remove from the oven, remove the foil, add in the shallots, toss everything together and place it back in the oven for another 25 minutes until the beets are tender and the shallots jammy. In the meantime make the sauce by simply mixing all the ingredients until smooth and fluffy. Make the chimi churri by mixing all the ingredients until well combined. To assemble, spread the yogurt sauce on a plate, add the roasted beets and shallots on top and top with the lentil chimi churri.

Great

% Daily Values based on a 2,000 calorie diet