Citrus-Infused Mixed Baby Beets with Cumin and Yogurt Drizzle

1. Preheat Oven and Prepare Beets

Preheat your oven until it reaches 400°F. While waiting for the oven to warm up, place the scrubbed and trimmed baby beets in a roasting pan. Add ¼ cup of water to the pan and cover it tightly with aluminum foil. This method ensures that the beets steam while roasting, which helps them cook evenly and remain moist.

2. Roast the Beets

Roast the beets for 40 minutes, or until they are tender when pierced with a fork.

3. Cool and Skin Beets

Once the beets are done roasting, set them aside to cool for about 5 minutes. When the beets are cool enough to handle, use a clean towel to rub off their skins. This should be quite easy as the skins will have loosened during roasting.

4. Prepare Yogurt Mixture

While the beets are cooling, take a microplane and grate the zest of the lemon, then cut the lemon in half. In a small bowl, stir together the nondairy yogurt and agave nectar. Squeeze in the juice from the lemon halves to thin the mixture to your desired consistency.

5. Slice and Arrange Beets

Thinly slice half of the beets and cut the remaining beets in half. Arrange the sliced and halved beets on a serving platter.

6. Drizzle Yogurt Mixture and Garnish

Drizzle the yogurt mixture over the beets, ensuring each beet gets a touch of the creamy goodness. Garnish the dish with the reserved lemon zest, toasted cumin seeds, a drizzle of extra-virgin olive oil, and a sprinkle of flaky sea salt to taste.