Roasted Beets with Yogurt & Herbs
120 Min

Roasted Beets with Yogurt & Herbs

Most of us have had our share of hating beets at some point in our lives. As a kid, I detested them and would literally run from the dining table if I had to eat them. As an adult, I have developed a profound love for beets but yet, only if they are washed in spices and other seasonings. Packed with essential nutrients, beetroots are a great source of fiber, folate (vitamin B9), vitamin C and more. They lower blood pressure and increase exercise performance by raising our blood flow. If you are still a beet hater, give this recipe a try.
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Cook Time

2.5 Hours



Step 1
Preheat the oven to 350°F. Rub the beets with oil and salt and wrap in foil, tightly. Place in the oven and cook for 1 to 2 hours or until soft. Peel and cut into 1-inch pieces.
Step 2
Spread the yogurt onto the bottom of a serving platter. Arrange the beets on top, sprinkle salt over it, and smoosh the beets around to yogurt to get the bright color of the beets to tinge the yogurt.
Step 3
In a small frying pan, heat the olive oil until it is just shy of smoking and pop the mustard and cumin seeds. Within 2 to 3 seconds, add the green onions and serrano pepper. Cook for a minute or so and drizzle this mixture over the beets and yogurt.
Step 4
Sprinkle salt, honey, and herbs before serving.
2 large beets
Sprinkle of sea salt
Drizzle of olive oil
2 cups plain whole-milk Greek yogurt
4 to 5 tablespoons olive oil
2 teaspoons black mustard seeds
1 teaspoon cumin seeds
4 to 5 stalks green onions, thinly sliced
1 serrano pepper, sliced
Generous pinch of salt for sprinkling
1 tablespoon honey for drizzling
Herbs to sprinkle (such as oregano, basil, or mint)

Notes & Variations

  • This dish can be prepared ahead of time – sprinkle the herbs before serving.
  • Instead of cumin and mustard, pop fennel and coriander seeds.
  • Use coconut yogurt for a plant based version.
120 Min

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