Rating: 3.42 stars
60 Ratings
  • 5 star values: 13
  • 4 star values: 12
  • 3 star values: 25
  • 2 star values: 7
  • 1 star values: 3

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

Everyday Food, October 2010

Gallery

Recipe Summary test

Servings:
4
Advertisement

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

    Advertisement
  • 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.

Advertisement

Reviews (2)

60 Ratings
  • 5 star values: 13
  • 4 star values: 12
  • 3 star values: 25
  • 2 star values: 7
  • 1 star values: 3
Rating: Unrated
09/12/2011
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!
Rating: 5 stars
08/04/2011
This looks amazing. I love beets and yogurt.