advertisement

advertisement

No Thanks
Let
Keep In Touch With MarthaStewart.com

Sign up and we'll send inspiration straight to you.

Martha Stewart takes your privacy seriously. To learn more, please read our Privacy Policy.

Roasted Beets with Mint-Yogurt Sauce

Dress up succulent roasted beets with a simple mint-yogurt sauce. A hint of ground cumin brings out the vegetable's earthiness.

  • Servings: 4
Roasted Beets with Mint-Yogurt Sauce

Source: Everyday Food, October 2010

Ingredients

  • 1 bunch medium beets or 3 bunches baby beets (about 1 1/2 pounds total), scrubbed
  • 1 tablespoon extra-virgin olive oil
  • Coarse salt and ground pepper
  • 1/2 cup low-fat plain yogurt
  • 1 tablespoon fresh mint leaves, finely chopped
  • 1/8 teaspoon ground cumin
  • 1 tablespoon fresh lemon juice

Directions

  1. Preheat oven to 425 degrees. In a 9-by-13-inch baking dish, toss beets with olive oil. Season with salt and pepper. Cover dish tightly with foil and roast until tender when pierced with a knife, 45 to 60 minutes, depending on size. When cool enough to handle, rub beets with a paper towel to remove skins.

  2. Meanwhile, in a small bowl, whisk together yogurt, mint, cumin, and lemon juice; season with salt and pepper. Spoon yogurt sauce over beets and serve.

Reviews (3)

  • Happy_Birthday_Dr_Seuss 4 Feb, 2013

    Roasted Beets with Mint-Yogurt Sauce
    Russell's Monday Dinner
    Nutritious and Delicious!

  • psofey 12 Sep, 2011

    I made these after having a roasted beets dish at one of my favorite restaurants. I couldn't find baby beets so I used large ones and cubed them after roasted for spearing with toothpicks. I also changed the dipping sauce to match the restaurant's presentation -- honey mixed with yogurt and a little orange zest. Oh my, delicious!

  • kdka30 4 Aug, 2011

    This looks amazing. I love beets and yogurt.

Related Topics