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:
Pre-heat the oven to 220°C/Gas mark 6.
Put the beetroot into a roasting dish with olive oil.
Season with salt and roast in the oven for approximately 10 minutes.
Remove from the oven.
Sprinkle the balsamic vinegar on the beetroots and heat on the stove top until the beetroot is caramelised.
For the spinach and yoghurt:
Melt the butter and add the chopped shallots and soften but do not colour.
Add the spinach, and cook until it starts to wilt.
Add the yoghurt and season with salt and pepper.
Put the spinach in the centre of each plate and top with 3 beetroots and sprinkle over the parsley.
Nutritional analysis per serving (4 servings)
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.
Trending This Week