One of us sisters does food demonstrations at a local community centre for a group of women in a fitness program. We focus on healthy, easy to make recipes. Recently, we made Roasted Beets with Mint Yogurt Sauce from Martha Stewart’s recipe. It turned out delicious and the ladies in the group loved it.
Here is the recipe from Martha’s Stewart’s website:
- 1 bunch medium beets or 3 bunches baby beets (about 1 1/2 pounds total), scrubbed
- 1 tablespoon extra-virgin olive oil
- Coarse salt and ground pepper
- 1/2 cup low-fat plain yogurt
- 1 tablespoon fresh mint leaves, finely chopped
- 1/8 teaspoon ground cumin
- 1 tablespoon fresh lemon juice
- Preheat oven to 425 degrees. In a 9-by-13-inch baking dish, toss beets with olive oil. Season with salt and pepper. Cover dish tightly with foil and roast until tender when pierced with a knife, 45 to 60 minutes, depending on size. When cool enough to handle, rub beets with a paper towel to remove skins.
- Meanwhile, in a small bowl, whisk together yogurt, mint, cumin, and lemon juice; season with salt and pepper. Spoon yogurt sauce over beets and serve.
We roasted the beets differently than in the original recipe. Since it was our first time cooking beets we googled a few more recipes to see how others roast them. So for step 1, we washed and scrubbed the beet roots. Then we wrapped each beet root individually with foil. We placed all the individually foil wrapped beet roots on a baking sheet and baked them at 425 F for 45 minutes. We then took the them out of the oven, unwrapped them and THEN peeled the beet roots and chopped them.
Many ladies in the group mentioned that they boil beet roots, but it gets messy because beet roots leave a lot of colour. We found that wrapping them in foil was relatively mess-free.
The mint yogurt sauce is what makes the roasted beets comes to life. Honestly, the sauce is everything. You can have these roasted beets as a side, as mixed into a bigger salad, or tossed with almost anything you like.