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Roasted Beets with Herbed Yogurt

Servings: 4


  • 1 1/2 pounds red beets skin on, both ends trimmed off
  • 3/4 cup plain Greek yogurt
  • 1/2 teaspoon ground cumin
  • 1 teaspoon fresh lemon juice
  • 4 tablespoons fresh mint finely chopped, 1 tablespoon leaves reserved for garnish
  • 1/8 teaspoon salt
  • 1 teaspoon olive oil


  • Preheat oven to 350 degrees.
  • Individual wrap beet in aluminum foil.
  • Bake for 45-50 minutes, or until knife can be pierced easily into the beets.
  • Combine yogurt, cumin, lemon juice, mint, salt and pepper in bowl.
  • Once beets are cooked, unwrap and cool slightly.
  • Peel beets and cut into bite-sized chunks; toss with olive oil.
  • Serve beets warm, topped with yogurt sauce. Garnish with chopped mint.