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ROAST BEETS WITH POMEGRANATE YOGHURT DRESSING
Roast beets with pomegranate yoghurt dressing
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How to:

Combine flavours with Maldon salt

Maldon salt goes well with:

  • chopped sundried black olives
  • chopped capers
  • chopped red chilli
  • vanilla (split bean, carefully remove seeds and combine with salt)
  • chopped anchovy

 



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Recipe by: Abigail Donnelly
Serves: 4
Allergens: Wheat free / Gluten free
Dietary considerations: Low carb / Fat conscious / Health conscious
Category: Vegetarian / Easy
Cooking time: 40 minutes
Ingredients:
1 bunch beetroot
2 T olive oil
Sea salt
Greek yoghurt
Pomegranate rubies
Sumac
Cooking instructions:

Preheat the oven to 180°C. Rinse a bunch beetroot, then toss in olive oil and sprinkle with sea salt. Roast for 40 minutes, or until tender. Halve the roast beets and arrange in a deep bowl. Spoon over dollops of Greek yoghurt and scatter with pomegranate rubies and a little sumac.



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½ t = 2 ml
1 t = 5 ml
1 T = 15 ml
½ cup = 125 ml
1 cup = 250 ml

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Multiply by 1.8, then add 32




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