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.

Nutritional information

Nutritional analysis per serving (4 servings)

  • Energy 205kj
  • Fat Total 15g
  • Saturated Fat 8g
  • Protein 3g
  • Carbohydrate 15g
  • Sugar 9g
  • Sodium 351mg

Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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