By Carmel Karni — See the recipe
Roasting veggies is one of my favorite ways to cook them. I do think that once the veggies come out of the oven you may want a little fresh zing to liven and lift the flavors. This is especially true for sweet roots like beets. For this recipe I mixed yogurt with sumac and mint. It takes the whole dish from merely tasty to ‘wow'. If you cannot find sumac, just add another pinch of chopped mint to the yogurt.
Ingredients: Veggies
- 1 bunch golden beets
- 1 bunch red beets
- Olive oil
- Salt
Ingredients: Yogurt Sauce
- 1 cup full fat plain yogurt
- 1 TB sumac
- 1 clove garlic, grated or minced
- A small pinch of mint leaves, chopped
- 1 TB olive oil
- Salt to taste
- Mint leaves for garnish
Instructions
Heat oven to 425, cover 2 sheets with parchment. Peel the beets, cut them in half and then into 3-4 vertical slices, depending on the beets size. Arrange the red beets on one sheet pan and the golden beets on another, drizzle with about 2 TBS olive oil per sheet and sprinkle with salt. Roast about 20-25 minutes until slightly charred and soft, rotating the pans about half way through the cooking time. When cooked, set aside and let cool.
Meanwhile mix all sauce ingredients. Taste for salt. Spread sauce on plate, place veggies on top and garnish with mint leaves.
