Roasting beets intensifies their sweet and earthy flavors as well as making them incredibly easy to peel. This is great as a starter dish for dinner or lunch + they last in the fridge for about a week. To cut down on prep time, I usually roast the beets a few days in advance.
Plated on our Marbled Dinnerware.
ROASTED BEETS WITH YOGURT AND MINT
6 large beets, washed but not peeled
3 tablespoons extra-virgin olive oil, plus more for drizzling
1 teaspoon flaky salt, plus more for seasoning
1 cup full-fat Greek yogurt, or non dairy yogurt
1/4 cup mint, chopped
1 tablespoon honey
olive oil, for drizzling
Preheat the oven to 350°. In a large baking dish, toss the beets with the 3 tablespoons of olive oil and 1 teaspoon of salt. Roast for about an hour or until beets are tender (should be easily pierced with a knife). Once the beets are cool enough to handle, peal skins and slice into wedges.
In a small bowl, season the yogurt with salt. Dollop the salted yogurt onto serving plates. Top with the beet wedges and mint and drizzle with honey and olive oil. Season with salt.