Roasted Beets
Beets are probably one of my favorite veggies from the garden. This year, I had a great harvest. The best thing is beets are SO GOOD FOR YOU!
Ever since I had Salt Roasted Beets at Salamander Resort & Spa, I always wanted to recreate that dish. Here is my version of that dish.
Roasted Beets with a Cucumber Pistachio Dill Yogurt Sauce
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Roasted Beets Ingredients
3 lbs beets (peeled and cut into quarters)
2 tbsp extra virgin olive oil
1 tbsp dried oregano
1 tbsp dried parsley
1 tbsp dried thyme
salt and pepper to taste
- Cucumber Pistachio Dill Yogurt Sauce
1 cup plain Greek yogurt
1/2 cup English cucumber
1/4 cup roasted pistachios
1 tbsp fresh dill (finely chopped)
pinch of salt
- Topping
1 tsp fresh dill (finely chopped)
1 tbsp chopped pistachios
Water cress (as desired)
Directions
- Preheat oven to 425 degrees. Line sheet pan with aluminum foil.
- In a bowl, combine beets, extra virgin olive oil and herbs, salt and pepper, and then spread in a single layer on the sheet pan.
- Roast beets for 30-35 minutes
- In a food processer, combine yogurt, cucumber, pistachio, dill and salt. Blend until smooth and well combined.
- On a plate or swallow bowl, put sauce on the plate. Sprinkle with chopped pistachios and fresh dill.
- Put a healthy serving of the roasted beets in the center of the plate on top of the sauce and top with water cress.
About Me
Michelle Mitchell-Brown
I’m a wife and a pug mom of two with a passion to plant seeds, watch my babies grow, and create amazing garden to table recipes to share!