Rainbow Beetroot & Blood Orange Yoghurt Bowl with Garlic and Thyme Sourdough

Have you ever had a savoury yoghurt dish? I honestly love yoghurt so much and use it a lot in cooking on top of soups and curries but of course also with my breakfast on pancakes, and with my granola. This is quite a different way to eat yoghurt but with the fried bread to mop it up, combined with the sweet beets it’s so wholesome and comforting for this time of the year!

Sweet roasted rainbow beetroots, tart blood oranges, on a bed of creamy yogurt topped with alfalfa sprouts and all mopped up garlic and thyme fried sourdough. You’ve got to give this recipe a try, it’s unusual but so good!

All these ingredients were from Unicorn Grocery in Chorlton, so if you live in Manchester you have all these lovely ingredients on your doorstep! Their produce is second to none and so competitively priced, they make delicious ingredients like these accessible for everyone.

… and don’t forget to tag us in your creations @wildrootkitchen.

Rainbow Beetroot & Blood Orange Yoghurt Bowl with Garlic and Thyme Sourdough

Serves 2

1 hour

Ingredients

For the Salad:
4 small beetroots, we used 2 candy, 1 yellow and 1 purple
2 blood oranges, peeled and sliced
4-6 tbsp of plain vegan yoghurt, with no sugars
Alfalfa sprouts

For the Dressing:
2 tbsp maple syrup
2 tbsp olive oil
1 tbsp apple cider vinegar
Pinch of salt

For the Garlic and Thyme Sourdough:
4 slices of sourdough
2 garlic cloves, crushed
2 sprigs of thyme
2 tbsp of vegan butter

Preparation

1. Start by preheating the oven to 200 degrees.

2. Carefully wash the fresh beetroots under cold running water and pat dry with paper towels. Cut away the leaves, making sure to leave at least 2.5cm of the stalk. Do not cut off the roots. Place the beets in a large, roomy roasting tray and drizzle with the olive oil. Roll the beetroots in the oil to make sure they are well covered. Sprinkle with sea salt.

3. Bake in the preheated oven for 40 minutes or until the beets are soft but not shrunken. If your beets are small like mine then they may only take 30 mins so keep an eye on them.

4. Whilst your beets are in the oven prepare your blood orange by cutting away the skin and slicing into rounds. Next prepare your dressing by combining all the ingredients in a small bowl and whisk. Or you may prefer to use a jar and shake.

5. Remove your beets from the oven and allow to cool. Once cooled, rub the skin away - it should peel easily. It may be an idea to wear rubber gloves when doing this. I never do, but always end up with very red hands! Cut off the root and stalks and chop into bitesized chunks.

6. Add your beetroot chunks to a dish and pour over the dressing. the longer you leave these soaking the better it will taste but can also be eaten immediately so don’t worry if you are pushed for time.

7. To make the garlic and thyme sourdough, combine vegan butter, salt, garlic and chopped thyme to a bowl and combine. Heat up a frying pan on a medium heat. Spread the garlic thyme butter to one side of your sourdough and place face down in the frying pan. Now carefully butter the other side whilst in the frying pan. Fry for 3-4 mins on each side.

8. To serve, spoon yoghurt onto a plate and spread out. Top with your beets and blood orange and drizzle over some of the remaining dressing using a spoon. Top with alfalfa sprouts and serve with garlic and thyme sourdough.

9. Mop up the sweet and earthy yoghurty goodness with your sourdough and enjoy!