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Lemony Beet Bliss

Prep Time15 minutes
Cook Time50 minutes
Total Time1 hour 5 minutes
Course: Side Dish, Vegetable
Cuisine: American
Keyword: beets, Dill, gluten free, greek yogurt, lemon juice, lemon zest, mint, olive oil
Servings: 4 people
Author: GFchow @ gfchow.com

Ingredients

  • 2 pounds mixed small or medium beets any color, preferably all sized similarly
  • 6 tablespoons olive oil divided, plus more
  • pinch of Kosher salt and freshly ground pepper
  • 2 tablespoons lemon zest grated, and some extra for garnishing
  • 2 tablespoons lemon juice freshly squeezed
  • 1/4 cup lightly packed fresh mint leaves, whole or torn, plus more
  • 2 tablespoons torn fresh dill plus more
  • 1/2 cup plain Greek yogurt or sour cream

Instructions

  • Preheat oven to 400°.
  • Wrap foil around each beet. Place wrapped beets on a baking sheet. Roast until tender, 40-50 minutes. Let cool slightly, then, using a paper towel or gloves, rub skins from beets, (they will slip off easily). Beets can be roasted one day in advance.
  • Take cooked beets and crush each beet with the bottom of a small bowl (it's alright if they fall apart). If the beets are on the larger side, halve or quarter them before crushing.
  • Heat 2-3 tablespoons oil in a large skillet over medium-high heat. Season both sides of beets with kosher salt and pepper. Then carefully add beets to the pan and cook until browned, about 4 minutes per side, 8 minutes total.
  • While beets are browning, whisk lemon zest, lemon juice, kosher salt and pepper (to taste) and 2 tablespoons oil in a large bowl, large enough to fit the beets. Set vinaigrette aside until ready to use.
  • Transfer beets and most of the dill and mint (reserving some for garnishing) to the vinaigrette. Toss beets to thoroughly coat with the dressing and herbs.
  • Place the beets on a medium-sized platter and add a few dollops of yogurt in between the beets, Drizzle with more oil, top with additional herbs, lemon zest and season with more salt, if needed.

Notes

Some toasted, chopped nuts (pecans, hazelnuts, macademia, walnuts, etc) sprinkled on top would be delicious.
Add raw or pickled red onions to change it up!
This recipe can easily be made for a larger crowd.