Roasted Golden Beets with Lemon and Mint Cream Sauce

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

Roasted Golden Beets with Lemon and Mint Cream Sauce

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.

Roasted Golden Beets with Lemon and Mint Cream Sauce
 
Prep Time
Cook Time
Total Time
 
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.
Author:
Recipe Type: Side
Serves: 4
Ingredients
For the lemon mint cream
  • 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
For the roasted beets
  • 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)
Instructions
For the lemon mint cream
  1. Start by preparing your lemon mint sauce. First finely chop your mint, and
  2. place in a mini food processor to mince. If using a food processor add
  3. yogurt, lemon and zest until combined. If using a bowl, whisk until
  4. fully incorporated and creamy. Refrigerate for a few hours,
  5. removing 10 minutes before needed.
For the roasted beets
  1. Place cleaned and trimmed beets in foil, drizzle with olive oil and place on a
  2. baking sheet in a pre-heated oven at 375°F. Roast covered in foil turning beets half way
  3. for about 1-1½ hours depending on beet size. (baby or mini beets can be as little as
  4. minutes while very large beets can be up to 1½ hours). Beets are done when
  5. they are pierced with a fork or knife at the top and are tender.
  6. Allow beets to cool to the touch after removing from oven, then peel. Slice
  7. each beet into aprox ¼ inch slices or as desired. Drizzle with a bit of oil
  8. then sprinkle on salt and pepper. Serving lemon mint cream on the
  9. side, or thin a bit with oil and lemon and drizzle.
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