Name: Beetroot Casserole
Prep time: 5 min
Cook time: 25 min
Yield: 2
Ingredients: 200g (7oz) beetroot, peeled, quartered; 100g (3½oz) carrots, washed, cut lengthways, sliced thinly into half moons; 80g (3oz) baby potatoes, cut into bite-sized pieces; 1 red onion, peeled, roughly chopped`; 1 garlic clove, peeled, roughly chopped; 500ml (2¼ cups) vegetable or chicken stock/bouillon; 100g (3½oz) tomatoes, chopped; 1 tsp ground coriander; 1 bay leaf; ½ tsp salt and freshly ground black pepper; 1 tbsp olive oil; 3 tbsp Greek yoghurt; dill, to garnish

VMG Recipes