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 herb 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.
- Full-Fat Greek Yogurt: I prefer using full-fat 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, sauteed 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 how-to 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 This Recipe
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.
Did you try this recipe? I would love to hear your feedback! Be sure to rate the recipe and leave a comment below.
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Happy eating! Love, KarishmaPrint Recipe
SHOP INGREDIENTS
Roasted Beets with Herb Yogurt and Pistachios Recipe
Earthy roasted red beets with herb-flecked yogurt and toasted pistachios make a wonderful weeknight dinner side dish.
Yields: 2 people
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
- 1 lemon, zested and juiced
- 1 cup full-fat 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 1 pound small red beets. Toss with 2 tablespoons extra-virgin 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.
- Make the herb yogurt: Meanwhile, prepare the herb yogurt. In a small food processor, combine 1 cup finely chopped fresh herbs, 2 oil-packed anchovies, 1 clove garlic (grated), the zest from 1 lemon, and a big pinch of salt and pepper. Pulse until very finely chopped.In a medium bowl, stir the herb mixture with 1 cup full-fat Greek yogurt. Season with salt and pepper and a squeeze of lemon juice, to taste.Note: The beets tend to be mildly sweet and earthy, so I like to make sure the yogurt is well-salted and tangy enough to provide a punchy contrast.
- Toast the pistachios: Set a small pan over medium-low heat. Add ¼ cup shelled 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. Roughly chop.
- Assemble: To assemble, transfer the herb yogurt to a serving plate. Use the back of a spoon to create divots and swirls in the yogurt. Arrange the beets in an even layer, then garnish with pistachios and flaky salt.
Video
Notes
Tips:
- 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
Calories: 404kcal | Carbohydrates: 34g | Protein: 13g | Fat: 26g | Saturated Fat: 6g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 15g | Cholesterol: 19mg | Sodium: 398mg | Potassium: 1279mg | Fiber: 9g | Sugar: 22g | Vitamin A: 2789IU | Vitamin C: 53mg | Calcium: 254mg | Iron: 5mg
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.
