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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.