This recipe just might become your favorite way to enjoy these ruby red studded root vegetables! If you're a fan of beets, you'll love this recipe!
I'm a huge fan of roasting beets in the oven as a super hands-off method. In the oven, they become buttery and tender, maintaining their gorgeous red hue and earthy flavors.
While the beets roast, I prepare an herby skyr yogurt sauce with an array of freshly chopped herbs, garlic, anchovies, and lemon zest. I like to use a mix of dill, parsley, and mint, which really gives a tzatziki-like flavor to the sauce.
Key Ingredients
Let's talk about the key ingredients in this recipe.
- Red beets: I love the earthiness of red beets contrasted against the creamy herb sauce. I recommend purchasing a bunch of small red beets, as they'll cook faster!
- Fresh herbs: I call for a mix of fresh dill, parsley, and mint. You can use any combination you like (or have at home). The dill gives the dish a tzatziki feel, but any combo of soft herbs will work here! Avoid woody herbs, like rosemary, thyme, and sage.
- Anchovies: If you've tried some of my other recipes, you'll know that I'm a huge fan of oil-packed anchovies. They add a nice saltiness and umami flavor to the sauce. If you're vegetarian, feel free to omit this; just note, you may need to bump up the saltiness when seasoning the yogurt.
- Whole Milk Skyr or Greek Yogurt: I prefer using an extra creamy skyr or greek yogurt, but low-fat will work too. You can also sub in my whipped ricotta with honey!
- Pistachios: The nuttiness of the pistachios add another layer of flavor here, and they pair wonderfully with beets and yogurt.
For more delicious vegetable side dishes, try my balsamic maple brussels sprouts, pan-fried oyster mushrooms, harissa cauliflower, or roasted squash with labneh.
Tips for Roasting Beets
- Be Careful: Red beets stain...everything they touch. But the stains can be temporary with the right tools! This Eating Well article outlines a simple method of using coarse salt and lemon juice to remove stains from cutting boards.
- Have Patience: Beets take time to roast, and depending on the size, that timing can vary considerably. Don't remove them from the oven until they're fork tender!
- Use a Paper Towel to Peel Them: After the beets have roasted and cooled slightly, rub a paper towel against the skin to peel it.
How to Make These Roasted Beets with Herby Skyr
Follow along with this video below to see how this dish is made!
- Wrap the beets in foil and roast until tender, about 45 minutes to 60 minutes (this could take longer depending on the size of your beets). Peel the beets, and slice into quarters.
- Make an herby yogurt sauce by finely chopping (or food processing) lots of herbs, anchovies, garlic, and lemon zest, then folding it into the creamy yogurt.
- Toast your pistachios until nutty and aromatic.
- Assemble everything! Dollop some yogurt on the bottom of a plate, swoosh it around with the back of a spoon, then evenly arrange the beets on top of the yogurt. Top with pistachios and flaky salt.
Storage Instructions
Roasted beets can last for several days stored in an airtight container in the fridge. The yogurt sauce will also last up to 4 days in the fridge. It's best to keep the beets and yogurt separate to keep things fresh.
Recipe FAQs
These beets are delicious served with a cooked grain like farro or barley, or my farro and chickpea soup. They'd also be lovely with a side of grilled or roasted salmon.
The skin is perfectly edible, so if you don't mind the texture, feel free to keep it on!
Yes, absolutely! Keep in mind that yellow beets are sweeter and milder than red beets, so you may want to season them a bit more generously with salt to bring more flavor.
For even more cozy recipes, be sure to subscribe to my newsletter.
Happy eating! Love, KarishmaRoasted Beets with Herby Skyr and Pistachios Recipe
Ingredients
- 1 pound small red beets, washed, scrubbed, and leaves removed*
- 2 tablespoons extra-virgin olive oil, plus more for drizzling
- Salt and black pepper
- 1 cup finely chopped fresh herbs, such as dill, parsley, and mint
- 2 oil-packed anchovies, drained and finely minced
- 1 clove garlic, grated
- Zest from 1 lemon, plus 1 - 2 teaspoons juice (as needed)
- 1 cup whole milk skyr, or greek yogurt
- ¼ cup shelled pistachios
- Flaky salt, for topping
Instructions
- Roast the beets: Set a rack in the middle of the oven and preheat to 400°F/200°C. Line a medium-sized baking sheet with foil and evenly arrange the beets. Toss with the olive oil and a generous pinch of salt and black pepper.Use another piece of foil to loosely seal and cover the beets; prick a fork a few times into the top layer of foil to help release steam. Bake in the oven for 45 - 60 minutes, or until the beets are fork-tender (if you use larger beets, this could take up to 90 minutes).Allow the beets to cool until you’re able to handle them, then use a paper towel to rub and peel off the skin of the beets. Trim off any nubby or hard bits on the ends of the beets, then slice into quarters.1 pound small red beets, 2 tablespoons extra-virgin olive oil, Salt and black pepper
- Make the herby skyr: Meanwhile, prepare the herby skyr. In a small food processor, combine the herbs, anchovies, garlic, lemon zest, and a big pinch of salt and pepper. Pulse until very finely chopped.Note: You can also finely chop the herbs by hand or use a mortar and pestle if desired. In a medium bowl, mix the herbs into the skyr. Season with salt and pepper and 1 - 2 teaspoons lemon juice, to taste.Note: The beets tend to be mildly sweet and earthy, so I like to make sure the skyr is well-salted and tangy enough to provide a punchy contrast.1 cup finely chopped fresh herbs, 2 oil-packed anchovies, 1 clove garlic, Zest from 1 lemon, 1 cup whole milk skyr
- Toast the pistachios: Set a small pan over medium-low heat. Add the pistachios. Stir, once a minute or so, for 3 - 5 minutes until nutty, browned, and evenly toasted. Remove from the heat and set aside to cool slightly.¼ cup shelled pistachios
- Assemble: To assemble, transfer the herby skyr to a serving plate. Use the back of a spoon to create divots and swirls in the skyr. Arrange the beets in an even layer, then garnish with pistachios and flaky salt.Flaky salt
Video
Notes
- Don't waste the beet greens! They're absolutely delicious in pestos, salsa verde, and pastas.
- Be Careful: Red beets stain...everything they touch. But the stains can be temporary with the right tools! This Eating Well article outlines a simple method of using coarse salt and lemon juice to remove stains from cutting boards.
- Have Patience: Beets take time to roast, and depending on the size, that timing can vary considerably. Don't remove them from the oven until they're fork tender!
- Use a Paper Towel to Peel Them: After the beets have roasted and cooled slightly, rub a paper towel against the skin to peel it.
- Bulk up the meal by serving these beets alongside a cooked grain, like farro or barley.
Nutrition
The nutritional information on this website is only an estimate and is provided for convenience and as a courtesy only. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
