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Roast Beetroot with Yoghurt, Pistachios and Coriander

This sophisticated side is easy enough for a weeknight but fancy enough for entertaining thanks to a few unexpected additions – seasoned Greek yoghurt forms the basis of an effortless sauce, while toasted coriander seeds and chopped pistachios add texture.

Roasting sweet, earthy beetroot concentrates their flavour and a splash of balsamic balances out their sweetness.

This dish can be prepared in advance and served hot, cold or at room temperature but its assembly should be done just before serving so the toasted coriander seeds and roasted pistachios retain their crunch.

INGREDIENTS

8 small beets (about 1 kilogram in total)
3 tablespoons olive oil
1 teaspoon ground coriander
Salt and pepper
2 teaspoons whole coriander seeds
2/3 cup plain full-fat Greek yoghurt
1 tablespoon balsamic vinegar
1/4 cup roughly chopped roasted pistachios

PREPARATION

Heat the oven to 200 degrees. Peel the beets, halve them, then cut each half into four wedges. Toss the beets with 2 tablespoons oil and the ground coriander on a rimmed baking tray. Season generously with salt and pepper and spread out in an even layer. Roast, tossing once halfway through, until almost fully tender, about 25 minutes.

Meanwhile, toast the coriander seeds in a small frying pan over medium, shaking the frying pan, until golden and fragrant, 1 to 2 minutes. Set aside.

Season the yoghurt with salt and pepper and spread it on a platter. Add the remaining olive oil and the balsamic to the roasted beets and toss to coat; season. Arrange the beets and their juices over the yoghurt. Sprinkle with the chopped pistachios and toasted coriander seeds. Serve warm or at room temperature.

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