The ‘Roasted Beetroot with Greek Yoghurt & Wasabi Peanuts’ is such a simple dish to make and, although it only uses a limited amount of ingredients, it is quite a looker – thanks to its striking combination of strong colours. Added to that…it is simply delicious!!! Finally, eating beetroot has a lot of benefits for your gut health – read more below! Keeping all this in mind, there is a high chance that this dish will become one of your household staples! It is actually my mum who introduced me to this recipe; It is from Annemarie Wildeisen – the Swiss Editor of a monthly cooking magazine, author of several cooking books and and principal of a cookery school. As you can see from this recipe, her cooking style is simple, quick and perfect for your everyday needs.
Tips / Variations:
- Use Kefir Greek Style instead of Greek yoghurt. I love Tim’s Dairy one!
- Exchange the Wasabi nuts with Spiced Pumpkin Seeds.
More Beetroot Recipes Please!!!
Beets your Digestion!
Including Beetroots in your diet is hugely beneficial. Packed with essential nutrients, they are a great source of: fibre, iron, folate, potassium and vitamin C. Eating fibre is important for our digestive health. Besides making you go to the toilet more ‘regularly’ and making your stool softer and bulkier, it also helps to flush out toxins from your gut. The longer those harmful toxins stay in your digestive tract the more damage they cause. Optimally the food you ingest takes around 36 hours to get to the other end. If you’re a vegetarian, it will take around 1-2 days, if you are following a Western Diet that is rich in protein / low in fibre, it can take twice as long! Find out by eating beetroot how healthy your gut is! 😉 If you are interested in reading more about the health benefits of eating Beetroot try my ‘Beetroot Crisps’ post.
Roasted Beetroot with Greek Yoghurt & Wasabi Peanuts
The ‘Roasted Beetroot with Greek Yoghurt & Wasabi Peanuts’ is simply delicious!!! It is easy to prepare and uses only a limited amount of ingredients that have a striking combination of strong colours.
Adapted from a recipe by Annemarie Wildeisen.
- 3 beetroot – middle sized (〜360g in total)
- 1 1/2 tbsp extra virgin olive oil
- 4 thyme sprigs – leaves only
- 1 tbsp lemon juice
- 180g / 3/4cup Greek yoghurt or Kefir Greek Style
- 1 handful flat leave parsley – leaves only
- 1 handful wasabi peanuts (or more) – roughly chopped
- Preheat your oven to 200C / fan 180C.
- Cut your beetroot into 1cm thick sticks. No need to peel except if they are a bit wrinkly.
- Put them into a baking dish, drizzle with the olive oil so they are nicely coated. Add the thyme leaves and season with salt and pepper. Roast in the oven for 35-40min – you want them to have a bit of a bite. When done, add the lemon juice and mix. Set aside.
- Mix the yoghurt with a bit of salt. Divide onto two plates. Add the beetroot on top of the yoghurt. Sprinkle the wasabi nuts and parsley on top of the beetroot. Drizzle with a bit of oil.
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