Beetroot Yogurt with Dill Oil and Hazelnuts
This yogurt plate with roasted beetroot, dill oil and toasted hazelnuts is a fresh, colourful and practical appetiser. Yogurt (3.5% Fat) gives the dish a smooth base, while the beetroot and hazelnuts bring flavour, colour and crunch.
Products in this recipe
Ingredients
- 400 g Yogurt (3.5% Fat)
- 2 medium beetroots
- 1 small garlic clove
- 1 tbsp lemon juice
- 2 tbsp olive oil
- 1 small bunch fresh dill
- 2 tbsp toasted hazelnuts
- Salt
- Freshly ground black pepper
Directions
Roast the beetroots in a preheated oven at 200°C until tender.
Remove the beetroots from the oven and leave them to cool. Once cooled, peel them and cut into small slices.
Mix the Yogurt (3.5% Fat) with finely grated garlic, lemon juice, salt and black pepper.
Blend the dill with the olive oil and a pinch of salt to prepare the dill oil. If you prefer not to use a blender, finely chop the dill and mix it with the olive oil.
Spread the yogurt mixture onto a wide serving plate.
Arrange the beetroot slices over the yogurt.
Drizzle the dill oil on top.
Roughly chop the toasted hazelnuts and scatter them over the dish.
Finish with freshly ground black pepper. Serve chilled or at room temperature with toasted sourdough bread.
