Roasted beetroot with yoghurt and preserved lemon from Essential Ottolenghi: A Collection (page 125) by Yotam Ottolenghi

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: Chopped salad with tahini and za'atar; Spring onion and herb salad; Roasted whole cauliflower; Roasted baby carrots with harissa and pomegranate; Couscous, cherry tomato and herb salad; Grilled lamb fillet with almonds and orange blossom

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • mondraussie on September 19, 2020

    Excellent flavours, came together very nicely.

  • Poppyseedbagel on April 02, 2020

    Coronavirus recipe, using what we had in, so less dill than recipe specified. Still excellent though. Cooked beetroot after peeling in a tray under foil, much less faff.

  • ChefBeccs on November 24, 2019

    I used pre cooked beetroot in vacuum pack

  • apattin on July 08, 2019

    It was yummy but needed more acid and saltiness. Maybe because I only used the rind of the preserved lemons? I should know better than alter an Ottolenghi recipe :))

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