Roasted beet salad with creamy yogurt and feta.
60 gYogurt
30 gFeta Cheese
200 gBeets
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5 gHerbs
Optional
2 tspLemon Juice
1 tbspOlive oil
To tasteSalt
To tasteBlack Pepper
Prepare and roast the beets, then assemble them warm over yogurt and top with feta and herbs.
Heat the oven to 200C/400F and line a small baking tray.
Cut the beets into bite-sized pieces, place them on the tray, drizzle with a little olive oil, and season with salt and black pepper.
Roast the beets until tender, stirring once or twice, then let them cool slightly.
In a small bowl, stir the plain yogurt with a pinch of salt, black pepper, and a splash of lemon juice.
Spread the yogurt on a plate, top with the warm roasted beets, crumble feta cheese over, drizzle with a little more olive oil and lemon juice, and finish with fresh herbs.