Description
Sweet roasted beets are the perfect foil for a bright, herbaceous mint yogurt sauce. A simple yet elegant side dish.
Ingredients
Units
- 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