Roasted beets with dill-yogurt drizzle

Name: Roasted beets with dill-yogurt drizzle
Yield: 4
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

Makes4 Servings

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 2g, Carbohydrates 7g, Fat 1g, Fibre 1g, Sodium 120mg.

Prep Tip:

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

FILED UNDER:

Vegetarian side dishes vegetables bake