NEWS! Hi loves. Today marks the beginning of a twice-monthly recipe column I’ll be writing exclusively for the fabulous new lifestyle site SONIMA, called INTUITIVE EATING. Each column will explore a recipe for a particular feeling, season, imbalance, or mood.
Welcome to our first installment: For winter.
In winter—no matter where we live—we crave warmth, closeness, and solidity. We long for a rootedness that, with proper tending, allows us to bloom with new life in the spring. For now, winter’s chill demands an earthy lightness mirrored in these roasted beets.
Bursting with life cultivated below the ground, beets possess a sweet minerality that nourishes blood and bone. Paired with herbaceous sage and the lightness of lemon juice and roasted lemon rind, and topped with a citrus yogurt sauce, these beets make a gorgeous side dish for any time of day.
Get the full recipe on SONIMA.com. Start here.
Ingredients
Roasted Beets
- 2 bunches beets washed and peeled, 6-8
- 2 tablespoons torn fresh sage leaves
- 2 tablespoons thinly sliced lemon rind
- 2 tablespoons olive oil
- 1/2 lemon juiced
- 1/2 teaspoon flaky or coarse sea salt lemon zest for garnish
Yogurt Sauce
- 1 cup whole goat's milk yogurt
- 1 tablespoon olive oil
- 1 tablespoon lemon juice
- 2 pinches sea salt
Instructions
- Preheat oven to 425°Line baking sheet with parchment paper.
- Cut beets into sixths and place on parchment paper. Toss with olive oil and lemon juice. Sprinkle with sage, lemon rind, and sea salt. Toss again.
- Roast for 20-25 minutes, turning at 10 minutes, until beets are tender and just starting to brown.
- While roasting, mix yogurt sauce in a small bowl and set aside in the fridge.
- When beets are finished, plate immediately, dollop with yogurt sauce, and sprinkle with lemon zest.
