Roasted beets with dill-yogurt drizzle

24

Makes

4 Servings

Roasted beets with dill-yogurt drizzle

Jodi Pudge


Ingredients

  • 4 medium beets
  • 1/4 cup plain yogurt
  • 1 tbsp finely chopped dill
  • 1/2 tsp honey
  • 1/2 tsp lemon zest
  • 1/8 tsp salt

Instructions

  • Preheat oven to 400F. Trim greens from 4 medium beets. Wrap each beet tightly in foil and place on a rimmed baking sheet. Roast until tender, about 45 min. Open packets and let cool 10 min. Slip off peel. Slice beets and transfer to a platter. Whisk 1/4 cup plain yogurt with 1 tbsp finely chopped dill, 1/2 tsp each honey and lemon zest and 1/8 tsp salt in a medium bowl. Drizzle dressing over warm beets.

Nutrition (per serving)

  • Calories
  • 36,
  • Protein
  • 2 g,
  • Carbohydrates
  • 7 g,
  • Fat
  • 1 g,
  • Fibre
  • 1 g,
  • Sodium
  • 120 mg.

Prep Tip:

Beets bleed their colour, so drizzle with dressing at the very last minute.