This is a super simple side dish. Just make sure to leave yourself enough time to roast the beets. Or, better yet, roast them the day before and this dish will come together in five minutes. The honey in the yogurt brings out the natural sweetness of the beets and the scallions add a nice savory crunch. Use in place of tzatziki, next to a grilled steak or, if you're like me, as lunch.
Roasted beets in honeyed yogurt
1 bunch beets
1/4 cup plain yogurt, I use low fat, but any will work
2 T honey
3 scallions, thinly sliced
- Preheat oven to 400°F.
- Wash beets and cut off and discard stems. Wrap each beet in foil, place on baking sheet and roast until tender when pierced with fork, about 1 hour 30 minutes. Cool until you are able to handle. Peel beets and slice or cut each into 8 wedges. Place in medium bowl.
- In small bowl, combine yogurt and honey. Mix well. Add to beets and combine.
- Sprinkle scallion over beets.