Dietary
Vegetarian
Ingredients
For the Veggies
- 3 medium sized beetroot, peeled and chopped
- 2 medium/large sweet potato
- 2 tbsp olive oil
- 1 tsp garlic powder
- salt and pepper to taste
For the tzatziki
- 240g full fat Greek yoghurt
- 1/2 cucumber, grated
- 1 garlic clove, finely minced or grated
- 1 tbsp olive oil
- 1 tbsp lemon juice
- 1 tbsp mint, finely chopped (dill also works too)
- salt to taste
For the topping
- 80g Feta cheese, crumbled
- 1 tbsp mixed seeds
Method
Preheat the oven to 200 degrees - Add the chopped beetroot and sweet potato to a baking tray. Drizzle with olive oil, then season with garlic powder, salt and pepper. Toss and then place in the oven for 30-35 minutes, until roasted and browned - While that's cooking, make the Tzatziki. Grate the cucumber and squeeze out the excess liquid. Mix the yoghurt, cucumber, mint garlic, lemon, olive oil and salt together - To serve, spread the tzatziki onto a bowl then add the roasted vegetables. Top with feta and mixed seeds.
