Beetroot, Pomegranate & Yogurt

This is my favourite way to have beetroot, super simple and the tangy pomegranate molasses works great with the earthy beets and creamy yogurt.

4-5 beetroot (lightly peeled and cut into quarters)

3 tbsp pomegranate molasses

2 tbsp olive oil

Yogurt to serve

Salt

(Optional - garlic in the yogurt and  herbs to serve, dill or parsley would work great)

I steamed the beetroot to retain colour & nutrients but roasting would taste great too. Took about 30 minutes, will be knife tender when done.

In a bowl coat the beetroot in the pomegranate molasses, olive oil and a pinch of salt

Mix the yogurt with salt (garlic and herbs if using)

Plate the yogurt and top with the beetroot.

Top with another drizzle of molasses and olive oil, salt and herbs if using.