Roasted Beets with Greens, Fresh Horseradish, Herbed Yogurt

Ingredients: Makes 12 servings

Side dishes

For the Yogurt Sauce: 

1/4 cup Plain Greek Yogurt
1 TBSP Olive Oil
1/4 tsp Salt
1 tsp Grated Lime Zest
1 tsp Chopped Parsley
1 tsp Chopped Mint
1 tsp Chopped Dill
1 tsp Chopped Tarragon
1 tsp Chopped Chives

For the Beets:

2 pounds Red Beets with Greens
1/2 tsp Salt
1/2 tsp Ground Black Pepper
1/4 cup Canola Oil
1/4 cup Water
1/4 cup Vegetable Stock
2 TBSP Sherry Vinegar
1/4 ounce Fresh Horseradish Root


  1. In a medium bowl, combine yogurt, olive oil, salt, lime, and herbs. Set aside.
  2. Preheat oven to 400 degrees F. Line a lipped baking sheet with foil. Do not remove the beet greens. Cut the beets in half lengthwise. Place in a large bowl and toss with ¼ cup canola oil, ½ teaspoon salt, and ½ teaspoon pepper. Transfer to prepared baking sheet. Add water and roast until tender, about 25-30 minutes. Remove from oven and add vegetable stock and vinegar.
  3. Transfer beets to a serving vessel along with pan juices. Drizzle with the herbed yogurt sauce and grate the horseradish over top before serving.

Serving Size: 
1/2 cup 

Nutritional Information:
75 calories, 6 g fat, 0.5 g saturated fat, 0 mg cholesterol, 175 mg sodium, 4.5 g carbohydrate, 10 g sugar, 3 g fiber, 3 g protein

Recipe Source:
Recipe provided by FLIK Hospitality Group new window