50 minutes
A vibrant and flavorful beet dish with a refreshing lemon yogurt drizzle, enhanced with toasted cumin seeds and flaky sea salt.
Mixed Baby Beets, scrubbed and stem end trimmed
0 lb
each
Nondairy Yogurt
cups
teaspoons
Cumin Seeds, toasted
teaspoons
to taste
Flaky Sea Salt
to taste
1. Preheat Oven and Prepare Beets
Preheat your oven to 400°F. Place scrubbed and trimmed baby beets in a roasting pan, add a splash of water, and cover tightly with aluminum foil.
2. Roast Beets
Roast the beets in the oven for about 40 minutes until tender. You’ll know they’re ready when a fork can easily pierce through them.
3. Prepare Lemon Yogurt Mixture
While the beets are roasting, zest the lemon and squeeze out its juice into a small bowl. Mix the lemon zest and juice with the nondairy yogurt and agave nectar until smooth and pourable.
4. Cool and Peel Beets
Once the beets are done roasting, let them cool for about 5 minutes. Use a clean towel to rub off their skins.
5. Slice and Arrange Beets
Slice half of the beets thinly and cut the remaining beets in half. Arrange these on a serving platter.
6. Drizzle Lemon Yogurt and Garnish
Drizzle the lemon yogurt mixture over the arranged beets. Sprinkle with toasted cumin seeds, extra lemon zest, a drizzle of extra-virgin olive oil, and a pinch of flaky sea salt. Serve immediately.
Choose beets that are uniform in size to ensure even cooking. Wrap them individually in foil with a drizzle of olive oil, salt, and a splash of water for even roasting and easy peeling.
Use high-quality, full-fat Greek yogurt and freshly squeezed lemon juice and zest for the best flavor and texture in the lemon yogurt drizzle.
Adjust the lemon in the dressing to balance the sweetness of the beets. Taste and tweak the dressing to find the perfect harmony of flavors.
Toast the cumin seeds until fragrant and slightly darkened before crushing to release essential oils and maximize flavor.
Toss roasted and peeled beets with the cumin, citrus juice, zest, and good-quality olive oil while warm to deepen flavor absorption.
Comments (0)