Main content

Caramelised Beetroot on Spinach and Yoghurt

This delicious and easy vegetarian dish is a good way to get your five portions of veg! It makes a great starter or side dish.


  • For the beetroot

  • 12 baby beetroots, cooked and trimmed

  • 1tbsp olive oil

  • 2tbsp balsamic vinegar

  • salt

  • For the spinach and yoghurt

  • 2oz butter

  • 2 shallots, chopped

  • 4 handfuls of baby spinach

  • 2tbsp natural Greek yoghurt

  • Salt and pepper

  • To serve

  • 1tbsp parsley, chopped


  • For the beetroot:

  • 1.

    Pre-heat the oven to 220°C/Gas mark 6.

  • 2.

    Put the beetroot into a roasting dish with olive oil.

  • 3.

    Season with salt and roast in the oven for approximately 10 minutes.

  • 4.

    Remove from the oven.

  • 5.

    Sprinkle the balsamic vinegar on the beetroots and heat on the stove top until the beetroot is caramelised.

  • For the spinach and yoghurt:

  • 1.

    Melt the butter and add the chopped shallots and soften but do not colour.

  • 2.

    Add the spinach, and cook until it starts to wilt.

  • 3.

    Add the yoghurt and season with salt and pepper.

  • To serve:

  • 1.

    Put the spinach in the centre of each plate and top with 3 beetroots and sprinkle over the parsley.

Metric Converter

Tell us what you think in the comments below


Sign Out

Click to Rate

Join the Conversation

Please note, LifeStyle cannot respond to all comments posted in our comments feed. If you have a comment or query you would like LifeStyle to respond to, please use our feedback form.

5 5 5 5 5
Average Rating
0 comments • 1 rating