Recipes and Food
Roasted Beets Recipe
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 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.
Makes 4-6 servings | 2 ½ hours
- 2 large red or yellow beets
- Pinch of salt and drizzle of olive oil
- 2 cups plain whole-milk Greek yogurt
- 4-5 tablespoons extra virgin olive oil
- 2 teaspoons mustard seeds
- 1 teaspoon cumin seeds
- 4-5 stalks of green onions, thinly sliced
- 1 serrano pepper, sliced
- Generous pinch of salt for sprinkling
- 1 tablespoon of honey for drizzling
- Herbs to sprinkle — oregano, basil, or mint
1. Preheat the oven to 350F. Rub the beets with a pinch of salt and drizzle of olive oil and wrap in a piece of foil tightly. Place in the oven and cook for 1-2 hours or until soft. Peel and cut the beetroot into 1-inch cubes
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 in the yogurt to get the bright color of the beets to tinge the yogurt.
3. In a small frying pan, heat up the olive oil until it is just shy of smoking and add the mustard and cumin seeds. They will pop and sizzle and within 2-3 seconds add the green onions and serrano pepper. Cook them for a minute or so and drizzle this mixture over the beets and yogurt.
Sprinkle herbs and serve.
Notes & Variations
- This dish can be prepared ahead of time — just sprinkle the herbs before serving.
- Instead of cumin and mustard, pop fennel and coriander seeds.
- Use coconut yogurt for a plant-based version but add juice from one lemon to balance the flavors.