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Roast beetroot with pickled mustard seeds & smoked yogurt

Roast beetroot with pickled mustard seeds & smoked yogurt

This recipe from Diana Henry is a little unusual – all you need is a wok, a rack and some rice, tea leaves and ice.

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VegetarianHealthyHigh in folic acid1 of your 5 a day
  • Serves6
  • CourseStarter
  • Prepare30 mins
  • Cook1 hr
  • Total time1 hr 30 mins

Please note, we take every care to ensure the product, allergen and recipe information displayed is correct. However, should a product be unavailable, alternatives may be displayed and/or a substitution provided. If you have an allergy or intolerance, please always check the product label before use.


  • 1kg raw beetroot
  • 2 tbsp yellow mustard seeds
  • 2 tbsp white balsamic vinegar
  • 1 tbsp caster sugar

For the smoked yogurt

  • 100g white rice, any type
  • 100g black tea leaves
  • 20 ice cubes
  • 400g strained Greek yogurt

For the dressing

  • 1 tsp Dijon mustard (or wholegrain if Dijon is unavailable)
  • 1 tsp clear honey
  • tbsp white balsamic vinegar
  • ½ medium-sized red chilli, deseeded and cut into fine strips
  • 4 tbsp extra virgin olive oil


  1. Preheat the oven to 200ºC, gas mark 6. Wash the beets (if they have any leaves, remove them and if they look perky enough to serve with the finished dish, hold onto them). Put a double layer of foil in a roasting tin. This will be made into a parcel around the beets. Put the beets on the foil, pull the foil up around them, then add 50ml water and seal the parcel, leaving some room around the beets. Roast for 45 minutes-1 hour, until tender. How long it takes depends on the size of the beets – some large ones take over an hour. Test for doneness with the point of a knife – it should go in and out with no resistance. Set aside to cool and, when just about cool enough to handle, remove the skins (they slip off easily).

  2. To make the smoked yogurt, line a wok with 4 layers of foil, turning the foil down over the sides of the pan all the way round. Put the rice and tea into the bottom of the wok. Put a metal grid into the wok. Or if you don’t have one, use 8 wooden skewers (soaked in cold water for 30 minutes) and fit them into the pan in a grid, ready to take the weight of the yogurt.

  3. You need two shallow bowls, one that will fit inside the other one. Put the ice in the larger bowl. Spoon the yogurt into the other one. Set the yogurt bowl into the ice bowl, pushing it down into the ice; set aside. Put the wok over a medium heat, cover with a lid and wait until you can smell smoke (and see it, if you quickly peek inside). Put the ice and yogurt bowls onto the grid, put the lid back on and pull the overhanging foil up over the edge to secure the lid in place. Smoke for 15 minutes. The ice should last for 15 minutes. The yogurt will be lightly smoked and should still be cold. Stir the yogurt and add salt to taste.

  4. To make the dressing, mix together the mustard, honey, vinegar, chilli and some seasoning in a small bowl. Gradually whisk in the olive oil using a fork. Taste for seasoning.

  5. Put the mustard seeds, vinegar, sugar, 75ml water and a pinch of salt into a small saucepan. Cook over a medium heat, until the seeds are soft and nearly all the liq

  6. Slice the beets into rounds or wedges. Pour over the dressing and season. Divide between 6 plates or put the slices on a platter. Spoon the mustard seeds over the beets and add some of the smoked yogurt. Serve with slices of good sourdough or rye bread.


Typical values per serving when made using specific products in recipe


1,484kJ/ 355kcals



Saturated Fat












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