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Warm beetroot salad


  • Preheat oven to 180°C fan forced (200°C normal). 
  • Individually wrap the beetroot in kitchen foil and cook in the oven until tender, when pierced with a sharp knife. When cool enough to handle, peel and cut into wedges. 
  • While still warm, gently toss the beetroot with the lemon juice and oil. 
  • In another bowl, combine the yoghurt and harissa, adding a little hot water if too thick. Then sprinkle this over the beetroot and serve with any simple grill or roast.


  • 6 beetroot, unpeeled
  • juice of ½ lemon
  • a splash of olive oil
  • 3 heaped tbsp plain yoghurt
  • harissa to taste
  • 2 tbsp chopped fresh coriander

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

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