Roasted Beets + Yogurt

Every time I have beets I’m reminded that I just don’t eat them often enough. I love their flavor and versatility. I had a dish similar to this recently and was inspired to make it. The flavors of orange and thyme work very well with the earthiness of beets. It’s similar to the beet stacks I’ve made before but here I’m using greek yogurt rather than goat cheese, and it’s a more casual approach with presentation. It makes a great side dish and is quite easy to put together. Enjoy!

Roasted Beets + Yogurt

  • 1 bunch of beets (about 3 medium size)
  • Zest of 1 orange
  • Juice of 1/2 orange
  • 2 teaspoons fresh thyme
  • 3 tablespoons olive oil (+ more for roasting beets and yogurt)
  • 1 cup greek yogurt

Preheat oven to 400°F. Scrub the beets and trim the beet greens. Place beets in foil, drizzle with a bit of olive oil and salt. Wrap foil lightly and place on baking sheet. Bake for 45 minutes to an hour until tender. Set aside to cool. Peel and chop in large chunks when cool.

In a small bowl whisk the juice of half an orange and olive oil, mix in 3/4 of the orange zest and fresh thyme, then add the chopped beets and toss. Allow to sit for a few minutes. 

In a separate bowl whisk the yogurt with a splash of olive oil, salt and pepper to taste.

Plate the beets on top of the yogurt and garnish with orange zest and thyme. You can make one large plate or serve individually.

Makes 2-3 servings.