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Caramelised Beetroot on Spinach




Source of Recipe


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List of Ingredients




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 & pepper

To Serve –

• 1tbsp parsley, chopped


Recipe



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.

TO SERVE:

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

Serves: 4