The lemon and mint yogurt sauce makes a lovely accompaniment to our roasted beets, or would hold up well on it’s own as a veggie dip.
By Alisha Randell
This is another quick and easy side that I love the basic simple flavors of. By simply dressing our roasted beets with a drizzle of hazelnut oil then a sprinkling of coarsely ground salt and pepper we let the natural flavors shine.
- 5 ounces plain Greek yogurt
- 1½ - 2 tablespoons fresh mint, finely chopped
- ½ large lemon, juiced
- ½ tablespoon lemon zest
- * Note: make sauce ahead by a couple of
- hours to allow for a melding of flavors
- 4 medium to large golden beets
- 2 tablespoons hazelnut oil, plus
- more for drizzle
- Freshly ground sea salt and pepper
- (I used sea salt with dried flowers
- along with Penja and Tellicherry
- peppers freshly ground)
- Start by preparing your lemon mint sauce. First finely chop your mint, and
- place in a mini food processor to mince. If using a food processor add
- yogurt, lemon and zest until combined. If using a bowl, whisk until
- fully incorporated and creamy. Refrigerate for a few hours,
- removing 10 minutes before needed.
- Place cleaned and trimmed beets in foil, drizzle with olive oil and place on a
- baking sheet in a pre-heated oven at 375°F. Roast covered in foil turning beets half way
- for about 1-1½ hours depending on beet size. (baby or mini beets can be as little as
- minutes while very large beets can be up to 1½ hours). Beets are done when
- they are pierced with a fork or knife at the top and are tender.
- Allow beets to cool to the touch after removing from oven, then peel. Slice
- each beet into aprox ¼ inch slices or as desired. Drizzle with a bit of oil
- then sprinkle on salt and pepper. Serving lemon mint cream on the
- side, or thin a bit with oil and lemon and drizzle.