Baby beetroot with mint and peas

Enjoy baby beetroot roasted slowly and simply so their full flavours develop in this marvelous side.

• 750g baby beetroot, trimmed
• 2/3 cup frozen peas
• 1/4 cup plain Farmers Union Greek Style Yogurt
• 1 tablespoon chopped fresh mint leaves

Energy 500kJ	Fat saturated 0.90g
Fat Total 1.70g	Carbohydrate sugars g
Carbohydrate Total 17.50g	Dietary Fibre 6.60g
Protein 5.50g	Cholesterol 3.00mg
Sodium 105.00mg

All nutrition values are per serve.

1. Step 1

   Preheat oven to 200°C/180°C fan-forced. Wrap each beetroot in foil. Place in a roasting pan. Roast for 40 minutes or until tender. Set aside for 10 minutes or until cool enough to handle. Remove from foil and peel (see note). Quarter beetroot.

2. Step 2

   Meanwhile, cook peas in a medium saucepan of boiling water for 2 minutes or until tender. Drain.

3. Step 3

   Combine yoghurt, 2 teaspoons cold water and mint in small jug. Place beetroot and peas in a bowl. Drizzle with mint yoghurt.

Use rubber kitchen gloves to avoid beetroot staining hands.

Serve with: Serve with lamb cutlets, lamb shoulder or corned beef.