Beetroot with Lemon Yoghurt Dressing

This is a brilliant way of eating beetroot, which is an incredibly healthy and nutritious vegetable, occasionally overlooked. When combined with some garlic and lemon yoghurt dressing, these beets are transformed from an earthy root vegetable into something delicate and delightful... a lovely dish to serve with lamb chops, or as part of a mezze selection, with some hummus, flatbread and cucumber salad maybe... However you decide to enjoy it, this beet salad with lemon and garlic is a great, summery tasting plate.


  • Beetroot (fresh)
  • Aspall Cider Vinegar
  • Maldon Salt
  • 0% Greek Yoghurt
  • Lemon
  • 1 Clove Garlic
  • Fresh Parsley

To prepare the Beetroot, scrub them and top and tail them (so there isn’t any root or leaf stalk left… if the leaves are in good nick, these would be great in a salad or steamed with some lemon and olive oil?!)

Chop each Beetroot into quarters (or similar) and wrap them carefully in a big foil parcel together with a couple of splashes of Cider Vinegar and a pinch of Salt…  Wrap the parcel so that no air can escape; you want the Beet to steam gently in the parcel…

Put the parcels in the oven at 200˚c for around an hour or until the Beetroot is cooked

Meanwhile, make your Lemon Yoghurt Dressing

In a large bowl, whisk together 1 clove Garlic (crushed finely), the juice of half a Lemon, a tiny pinch of Maldon Salt and 2 tbsp of 0% Greek Yoghurt (Total)… You’re after a light dressing that isn’t too thick, so add a teaspoon or two of water if you need it to lighten the texture at all…  Taste and season again if necessary…

Just before serving, add a little chopped fresh Parsley and mix into the Dressing (Chives would work well here too…)

Arrange the cooked Beetroot chunks on a serving plate, and dollop little spoonfuls of the Yoghurt Dressing around on the dish.  Garnish with the occasional sprig of Parsley, and ENJOY!

This healthy Beet Salad is excellent with Lamb Chops… or with some fish, maybe Brill or Seabass?!

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