This dish is a Spring and Summer time delight. It can be eaten alone, added to salad greens or with grilled fish, or baked tofu.
Beets have been associated with numerous health benefits, including improved blood flow, lower blood pressure, and a beneficial liver cleanse when juiced.
Prep time: 15 minutes
Inactive Cook time: 45 minutes
4 large or 6 medium beets, organic
1 cup goat, greek, or coconut yogurt
1 lemon, juiced & zested
1 tbsp. green garlic, minced
1 shallot, minced
8 mint leaves, chopped, extra for garnish
1/4 cup fresh dill, chopped fine
2 tsp. chives, minced, blossoms for garnish
1/4 tsp. fresh ground pepper
1 tbsp. olive oil
1/2 tsp. sea salt
1 tbsp. wine vinegar, to roast beets, optional.
Preheat oven to 425. Sprinkle with olive oil, salt & vinegar, and wrap beets in parchment paper, then foil, to seal in all the juices.
Roast for 45 minutes , or until tender. I like to peel the beets before hand, I find it easier.
Let beets cool for 10 minutes, then cut each beet into 8 pieces, or slices.
In a medium bowl add yogurt, pinch of salt, green garlic, minced shallot, ground pepper, Juice & zest from 1 lemon. Mix well, and taste for seasoning. Fold in all the herbs. If your chives have blossoms, garnish the plate before serving. Drizzle the sauce over the beets and serve. Is delicious with grilled salmon, or baked tofu.
For a complete salad, plate on top of fresh greens. Add beets and yogurt sauce. Add a handful of chopped walnuts or almonds for a little protein.