These roasted beets with yogurt sauce are easy to make and delicious. We are going to roast the beets with some garlic and then make a sauce with yogurt, roasted garlic, mint and lemon juice.
Beets are a little sweet and this sauce complements them very nicely. You will taste the slight tartness of the yogurt and lemon with the vibrancy of the mint leaves in every bite.
Beets can take long to cook and I prefer to cook them in the oven as opposed to the stove as they will not bleed. Make sure to cover your pan with aluminum foil before you place them in the oven and be patient. You will be roasting the beets at high temperature for about 40 minutes.
Peeling the beets is easy. All you have to do is grab them with a paper towel and slip off the peels. If you ise your hands they will get stained so try and not do so.
The sauce is made in a jiffy. All you have to do is puree the roasted garlic and mix it with the rest of the ingredients. Then drizzle your delicious sauce over the sliced beets and you are set to go.
This is what you are going to need for these delicious roasted beets with yogurt sauce:
4 to 5 medium beets – tops cut off and scrubbed
5 garlic cloves – unpeeled
1 TBS olive oil
1/2 cup plain yogurt
1 TBS fresh lemon juice
1 TBS finely chopped mint leaves
A dash of ground cumin
Salt & pepper
Heat your oven to 400°F (200°C).
Scrub the beets and dry them. Cut off their tops and place them in an oven proof dish cut side down. Scatter the garlic cloves between the beets.
Drizzle the beets and the garlic with some olive oil and salt and seal the pan with aluminum foil. Place it in the oven and roast the beets for 40 to 45 minutes – or until you can easily pierce them with a knife.
Remove the beets from the oven and allow them to cool down completely. Remove the garlic cloves into a small plate. Once the beets have cooled down grab them with a paper towel and slip off the skins. Slice them into rounds.
Slide the garlic out of its peel and mash it with a fork. Sprinkle a little salt on it and mix it in. Place the mashed garlic into a bowl and add the yogurt, lemon juice, cumin and salt and pepper. Mix well.
Arrange your beet slices on a platter and drizzle them with the yogurt and mint dressing. Serve and enjoy.
CALORIES 68.58; FAT 2.80 g (sat 0.53; Mono 1.74; poly 0.28); PROTEIN 2.79 g; FIBER 1.67 g; CARBS 8.77 g; CHOLESTEROL 1.22 mg; IRON 2.13 mg; Sodium 253.78 mg; CALCIUM 87.48 mg