Roasted beets with herbed yogurt dressing

Upgrade plain old roasted beets by adding carefully-chosen toppings to balance out the naturally sweet and earthy beets.

Not crazy about the texture of roasted beets? Almonds may provide just the textural contrast you’re looking for. Enjoy a melding of flavors and colors in this dish which pairs the sweetness of beets with the contrasting sharpness of horseradish.

Ingredients

roasted-beets
This recipe from dirt.online was adapted by Vanessa Oliver, MS., R.D., L.D.

6 small-medium beets, tops removed
2 tablespoons olive oil
½ teaspoon salt
1 cup raw almonds
1 cup plain yogurt
1 tablespoon grated horseradish
1½ tablespoons chopped fresh mint
1 teaspoon chopped fresh parsley
½ teaspoon salt

Directions

  1. Preheat the oven to 425 degrees. Toss the beets with the olive oil and ½ tsp. salt and place in oven-safe dish with ¼-½ cup water (enough to just cover bottom of beets). Cover dish with foil and place in the oven for 35 to 45 minutes (until beets are tender when pierced with a fork). Remove from the oven and set aside to cool. Peel beets when cool enough to handle. Slice into ½” thick rounds.
  2. In a dry heavy-bottomed frying pan (cast-iron is great for this), toast nuts over medium-low heat until fragrant. Coarsely chop the nuts and set aside.
  3. In a small bowl, whisk together the yogurt, horseradish, herbs and ½ tsp. salt.
  4. To serve, place the roasted beets on a plate, top with generous dollops of the yogurt and sprinkle with the nuts.
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