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.


This recipe from 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


  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.

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s