NUTRITION

SERVINGS

INGREDIENTS

1 cup cooked beetroot

1 tbsp olive oil

1 tsp red chili flakes

1 clove garlic

1 cup non-fat Greek yogurt

3 large eggs

0.25 tsp sea salt

0.25 tsp black pepper

1 tbsp fresh dill

PREPARATION

• 1

  Preheat your oven to 400°F and line a small baking sheet with parchment paper.

• 2

  Slice the cooked beetroot into wedges, toss with half of the olive oil and a pinch of salt, then roast for 15 minutes until the edges are slightly crisp.

• 3

  Bring a small saucepan of water to a gentle boil, carefully lower in the eggs, and simmer for 6.5 minutes for a jammy yolk.

• 4

  Immediately transfer the eggs to a bowl of ice water for 3 minutes before peeling and halving them.

• 5

  In a small bowl, whisk the Greek yogurt with the minced garlic and a pinch of salt until smooth, then spread it in a thick layer across a large plate.

• 6

  Heat the remaining olive oil and red chili flakes in a small skillet over medium-low heat for 2 minutes until the oil is fragrant and bright red.

• 7

  Arrange the roasted beetroot wedges and halved eggs over the yogurt base.

• 8

  Drizzle the warm chili oil over the plate and garnish with fresh dill and black pepper before serving.