Roasted Beetroot Salad with Soya Yoghurt Dressing

This is a really simple recipe that I made a few times recently.  I’m going to be starting baby led weaning with Síofra in a few weeks and I thought this would be a great recipe for baby led weaning, so decided to share it.  But it’s also good for older kids and grown ups.  Me and the kids love beetroot.  This recipe is very healthy and makes a nice side dish, or pair it with one or two other salads as a light lunch.  It’s also very pretty, and I think kids who like pink would love it!



Serves 4-6

1kg fresh beetroot

A little extra virgin olive oil

Cumin seeds (optional)

Sea salt (optional)

4 tbsp plain soya yoghurt (I used Alpro)

Lemon juice

Black Pepper



Preheat the oven to 180 degrees Celsius.

Peel the beetroot and chop into cubes.

Place on a baking tray and drizzle with a little olive oil, sprinkle with sea salt and cumin seeds (if using) and toss to coat it.

Roast for about 40 minutes or so, turning two or three times during the cooking time, until cooked.  Leave to cool.

Mix the cooked beetroot with the soya yoghurt, a drizzle of olive oil, a squeeze of lemon juice, some sea salt and black pepper (optional), just until it has a marbled appearance.  Serve at room temperature or chilled.



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