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Roasted beets with Greek yogurt by Ottolenghi


15 mins






  • 1 kg red beets
  • 30 ml olive oil
  • 3 grams caraway seeds
  • 1 large red onion
  • 1 lemon (grate peel)
  • 1 lemon (juice)
  • 10 grams of dill
  • 40 grams pine nuts
  • 200 ml Greek yogurt
  • Salt and pepper to taste
  • Aluminium foil, plate setter, tongs, glove, grater and cast iron skillet


  1. Wrap the beets in aluminium foil, place the plate setter in the BBQ and set the temperature to approximately 220 C° and leave the beets for 45 minutes.
  2. As soon as they are cooked, unwrap them, peel and slice them and leave them to cool.
  3. Clean the red onion and cut into chunks, preheat the cast iron skillet on the BBQ and pour in some olive oil and briefly roast the caraway seeds and add the red onion. Leave to cool and add to the beetroot.
  4. Grate and squeeze the peel of the lemon and mix through the beetroot.
  5. Chop the dill finely and keep some tops for the garnish.
  6. Toast the pine nuts and leave to cool, mix through the beetroot and add the yoghurt and season with salt and pepper.
  7. Serve on a nice platter and garnish with dill tips.

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