Beetroot wedges with yoghurt dill dressing

Try this irresistible combination of boiled beetroot with creamy yoghurt dressing.

• 2 bunches baby beetroot
• 1 150g carton Nestle LC1 Natural Yoghurt
• 1 tablespoon chopped fresh dill
• 1 garlic clove, crushed
• 1 teaspoon fresh lemon juice

Energy 291kJ	Fat saturated 1.00g
Fat Total 2.00g	Carbohydrate sugars 8.00g
Carbohydrate Total 8.00g	Dietary Fibre g
Protein 4.00g	Cholesterol mg
Sodium 68.37mg

All nutrition values are per serve.

1. Step 1

   Remove the beetroot leaves (see note). Trim the ends of the beetroot. Cook in a large saucepan of salted boiling water for 25 minutes or until just tender (see microwave tip).

2. Step 2

   Meanwhile, combine the yoghurt, dill, garlic and lemon juice in a bowl. Drain and rinse the beetroot under cold running water until cool enough to handle. Peel and discard the skin. Cut into quarters.

3. Step 3

   Serve the beetroot with the yoghurt dressing drizzled over.

Microwave tip: place beetroot and 60mls (1/4 cup) water in a shallow microwave-safe dish. Cover with a lid or double layer of plastic wrap. Cook for 12-15 minutes on High/800watts/100% or until just tender. Beetroot leaves are delicious pan-fried in a little olive oil.