I grew golden beets in my garden for two summers before I found the right way to serve them. Roasted in foil at 375°F (190°C) for an hour or more until a knife slides through easily, then peeled, sliced, drizzled with hazelnut oil, and served with a lemon mint cream made from Greek yoghurt, chopped fresh mint, lemon juice, and lemon zest.
The hazelnut oil is what makes this different from every other roasted beet dish. It has a warm, nutty flavour that pairs with golden beets better than olive oil does. The mint cream sits on the side, cold and tangy, waiting for each warm beet slice. It is the side dish we keep making once the garden beets start coming in.
Tips for Roasting Golden Beets
Roast in foil until tender
Trim the beets, wrap them in foil with a drizzle of oil, and roast at 375°F (190°C). Medium beets take about an hour. Larger beets can take ninety minutes.
Test with a knife at the top. It should slide in with no resistance. Under-roasted beets are firm and earthy in a way that overwhelms the cream sauce.
Make the cream ahead and refrigerate
Whisk Greek yoghurt, finely chopped mint, lemon juice, and zest until combined. Refrigerate for at least a few hours to let the mint infuse.
Take it out ten minutes before serving. Straight-from-the-fridge cream is too cold against the warm beets.
Roasted Golden Beets with Lemon and Mint Cream Sauce
- Total Time: 90 minutes
- Yield: Serves 4
- Diet: Vegetarian, Omnivore, Gluten-Free
Description
Sweet roasted beets are the perfect foil for a bright, herbaceous mint yogurt sauce. A simple yet elegant side dish.
Ingredients
- 5 oz (142 g) plain Greek yogurt
- 1 1/2 - 2 tbsp fresh mint, finely chopped
- 1/2 large lemon, juiced
- 1/2 tbsp lemon zest
- 4 medium to large golden beets
- 2 tbsp hazelnut oil, plus more for drizzle
- Freshly ground sea salt and pepper
Instructions
- For the lemon mint cream
- Finely chop the mint and mince it in a mini food processor.
- 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.
- For the roasted beets
- 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 (190°C).
- Roast covered in foil, turning beets halfway, for about 1-1 1/2 hours depending on beet size (baby or mini beets may take less time, while very large beets may take up to 1 1/2 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 approximately 1/4 inch slices or as desired.
- Drizzle with a bit of oil, then sprinkle on salt and pepper.
- Serve with lemon mint cream on the side, or thin the cream with oil and lemon and drizzle.
Notes
- To speed up roasting time, cut the beets into smaller, roughly equal-sized pieces before roasting.
- For a richer flavor, roast the beets with a sprig of rosemary or thyme in addition to the hazelnut oil.
- Leftover roasted beets can be stored in the refrigerator for up to 4 days and added to salads or grain bowls.
- Prep Time: 15 minutes
- Cook Time: 75 minutes
- Category: Side Dish
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 200
- Sugar: 10
- Sodium: 150
- Fat: 15
- Saturated Fat: 5
- Unsaturated Fat: 10
- Carbohydrates: 25
- Fiber: 5
- Protein: 5
- Cholesterol: 10
Frequently Asked Questions
Can I use red beets instead of golden?
Yes. Red beets have a stronger, earthier flavour and will stain the cream pink. Golden beets are sweeter and milder, which is why they pair well with the delicate mint cream.
What is hazelnut oil?
An oil pressed from roasted hazelnuts. It has a pronounced nutty flavour and is used as a finishing oil, not a cooking oil. Available in the specialty oil section of most grocery stores. Walnut oil is a substitute.
How long do roasted beets keep?
Peeled and sliced roasted beets keep in the fridge for up to four days. Serve them at room temperature or reheat gently. The cream keeps separately for up to three days.
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