Beets are probably one of my favorite veggies from the garden. This year, I had a great harvest. The best thing is that beets are SO GOOD FOR YOU!
Ever since I had Salt-Roasted Beets at Salamander Resort & Spa, I have always wanted to recreate that dish. Here is my version of that dish.
Roasted Beets with a Cucumber Pistachio Dill Yogurt Sauce
Roasted Beets Ingredients
- 3 pounds beets (peeled and cut into quarters)
- 2 tablespoons extra virgin olive oil
- 1 tablespoon dried oregano
- 1 tablespoon dried parsley
- 1 tablespoon dried thyme
- salt and pepper to taste
Cucumber Pistachio Dill Yogurt Sauce
- 1 cup plain Greek yogurt
- 1/2 cup English cucumber
- 1/4 cup roasted pistachios
- 1 tablespoon fresh dill (finely chopped)
- Pinch of salt
Topping
- 1 teaspoon fresh dill (finely chopped)
- 1 tablespoon chopped pistachios
- Water cress (as desired)
Directions
- Preheat oven to 425 degrees F. Line sheet pan with aluminum foil.
- In a bowl, combine beets, extra virgin olive oil and herbs, salt and pepper, and then spread in a single layer on the sheet pan.
- Roast beets for 30 to 35 minutes
- In a food processor, combine yogurt, cucumber, pistachio, dill, and salt. Blend until smooth and well combined.
- On a plate or a swallow bowl, put the sauce. Sprinkle with chopped pistachios and fresh dill.
- Put a healthy serving of the roasted beets in the center of the plate, on top of the sauce, and top with watercress.
