Because the beet goes on.
If you weren’t already in sync with beets, this recipe will get you in the groove. Served with a lemony yogurt dipping sauce with a shower of fresh mint and pistachios, these simple roasted beets are the perfect side for any fall dinner– and did I mention they also make a great low-effort app?
Roasting is one of most delicious ways to cook beets. It couldn’t be easier: nestle the beets in foil, top with a little olive oil and salt, then fold the foil over to enclose them completely and bake until tender. As the beets roast, their natural sweetness concentrates and becomes more pronounced. And bonus: once they’re fully cooked (and still warm!), the peels slip off easily with just the help of a paper towel.
Depending on size, beets will take anywhere from 60 to 90 minutes to cook. I recommend checking for doneness after an hour, but don’t be afraid to continue roasting until they’re totally tender. A metal cake tester or wooden toothpick should slide in easily: you definitely don’t want an al dente beet!
That vibrant magenta color is one of a beet’s biggest assets, but it can make for tricky handling. Rest the roasted beets on a layer of paper towels while you peel to prevent them from staining the work surface, and make sure to wear an apron and have your sleeves rolled way back. It’s tough to get beet juice out!
Roasted beets are tender and sweet enough to eat just as they are, but pairing them with a great dip and some fun flavorful sprinkles takes them over the top. Adding lemon juice to Greek yogurt creates a great zingy sauce that brightens up the rich earthiness of the beet. Pistachios bring much-needed crunch while the fresh mint livens everything up. Sure, they “dress the beets up” but they also make them taste even better.
Enjoy!
Roasted Beets with Lemony Yogurt
(4 servings)
1 lb. beets (preferably 4-5 medium-sized), scrubbed and trimmed (but unpeeled)
1 tbsp. olive oil
¾ tsp. kosher salt, divided
1 cup Greek-style yogurt
2 tbsp. fresh lemon juice, divided
¼ c. pistachios, roasted, shelled, and roughly chopped
2 tbsp. fresh mint, torn
Flaky salt, for serving (optional)
Instructions
Preheat oven to 400 degrees, rack in the middle position. Arrange beets in the center of a large square of foil; drizzle with 1 tablespoon olive oil and season with ¼ teaspoon salt. Close foil over top to completely cover beets.
Place foil pack with beets on bare oven rack and roast until beets are completely tender (a toothpick or metal cake tester slides easily into the center). This can take between 60 and 80 minutes, depending on beet size.
Remove foil pack from oven and carefully open foil pack to let steam escape (it will be hot). Let beets sit until cool enough to handle, then use a paper towel to gently rub off the peels. Slice beets into quarters.
In a small bowl, stir together yogurt, 1 tablespoon lemon juice, and ½ tsp. salt. Taste, then add remaining lemon juice, 1 teaspoon at a time, until lemony enough for your personal taste.
To serve, spread lemony yogurt on the bottom of a serving plate. Arrange quartered beets on top and sprinkle with pistachios, fresh mint, and flaky salt.
Originally published October 27, 2024.
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