Whole Beetroots

Nothing compares to roasted beets in my opinion. But I am always up for something new. These whole beetroots are boiled and served with a yoghurt sauce.

Whole Beetroots
Whole Beetroots


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On Monday I had to go to a specific shop to purchase a particular item. While I was there, I went to the grocery store in the centre. This is not where I usually shop, but I needed a few items. One of them was cream cheese to use as an ingredient for a cake frosting. And another was crème fraîche as we use this nearly every night in our cooking. The third item on my list was something for supper. But somehow I got distracted and completely forgot to get dinner. As I turned into our road I remembered we had nothing to eat that night. So, bypassing our house, I went to the shop I normally buy my produce from. I decided to get some lamb sausages and make two meals in one. And while I was there I looked at the price of the crème fraîche.

Today’s inspirational recipe from Lavender and Lime ♥ Whole Beetroots ♥ #LavenderAndLime Share on X

This store is touted as being the most expensive one in South Africa. But in this instance, the item was R7.00 less. I could have saved myself 20% had I not bought this at the first shop. It is this single instance which will keep me going back to where I normally spend my money. I reckon basket for basket that they are not pricier. And at least I know that what I buy there will last. Not wanting to have the sausages two nights in a row, I went back the following day. I like this way of buying what I need, when I need it. Last night I made a simple chicken curry, and once again I made double. So that leaves me with two nights this week I don’t have to cook. Do you ever compare prices of items you have bought?

Whole Beetroots


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Whole Beetroots

Serve these as part of a salad with crunchy elements
Recipe Category: Salad, Side Dish, Vegetarian
All Rights Reserved: Adapted from Food That Loves You Back page 28


  • 8 baby beetroot, scrubbed and trimmed
  • 50 g thick yoghurt
  • 15 mls reduced beet water
  • selection of herbs and or salad leaves for serving
  • olive oil for drizzling
  • salt and freshly ground black pepper to season
  • feta for garnishing


  • Place the beetroot into a saucepan and cover with water
  • Cover and bring to a simmer over a medium temperature and cook until tender
  • Remove the beetroot from the water and set aside to cool
  • Increase the temperature slightly and continue to simmer the water until it has reduced by half
  • Set aside to cool then strain
  • When the beetroot are cool enough to handle, peel them and cut into quarters
  • Place the yoghurt into a mixing bowl and add 15mls of the reduced beet water
  • Layer some fresh herbs or salad leaves, or a mixture onto a plate
  • Top with the beetroot then drizzle with olive oil and season generously
  • Scatter the feta over the top before drizzling the yoghurt sauce onto the salad


* you can use the rest of the reserved water when making pasta to give it a nice red colour. Just replace the weight of one egg white with the liquid.
Take a look at what was previously posted on Lavender and Lime on May 13:

Lavender and Lime Signature

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12 thoughts on “Whole Beetroots

  1. There are very few foods that I have not acquired a taste for and beets have been one of them. Although I do like golden beets. I’ve been trying to develop a taste for them lately so I will have to try your recipe. It’s looks so beautiful and delicious. Maybe you’ll make a fan out of me yet. They are so good for you. Thanks for sharing.

  2. Tandy I love the look of this dish, I generally bake my beetroot as well, however boiled is fine and the pink yoghurt is a wonderful idea. This would be a very attractive side dish when entertaining for a BBQ or at anytime really. Thanks for the great idea.

  3. Tandy,
    The beetroot recipe looks wonderful, especially for the summer season. I do like my beets roasted but enjoy them boiled as well. I always compare prices, but I’m finding that the older I’m getting I do consider convenience as well.

  4. Love this. I’ve always had a pet peeve with people referring to roasted beets, when they’re oven baked in foil! Love your salad.

  5. I compare prices but I also try to buy with other values in mind. For example, if I can buy spinach from a local farmer, I am open to paying more (though not to extremes). In fact I just cooked up a bunch of beets from last years harvest that a local farmer had kept over the winter. So happy to see the new harvest coming in now though!

I would ♥ to hear from you (comments will be visible when I reply)

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