Author Notes
While I usually roast beets whole, I decided to try a different method this time - peeling and chopping the beets first, and then roasting. They took on a whole different texture and flavor this way! All of the surface area of the beet pieces got browned and caramelized, making them taste even better. However, peeling the beets with a vegetable peeler was kind of a pain in the butt, so I'm not sure I'll do it this way every time. But the end result definitely does make the few extra minutes of prep time worth it.
As for how the sauce came about - I had some extra chèvre in the fridge, I always have Greek yogurt on hand, and I have a little chive plant growing in the kitchen window. You do the math :) —foxeslovelemons
Ingredients
-
4
large beets, peeled and cut into eighths
-
2 teaspoons
olive oil
-
1/4
teaspoon kosher salt, divided
-
1/4
teaspoon freshly ground black pepper, divided
-
2 ounces
chevre cheese
-
1/4
cup 2% Greek yogurt
-
1 tablespoon
chopped fresh chives
-
4 teaspoons
fresh lemon juice
Directions
-
Preheat oven to 425°. Line baking pan with aluminum foil. Place beets on pan, drizzle with olive oil and sprinkle with an 1/8 teaspoon each salt and pepper. Roast beets 30 to 35 minutes or until tender, stirring occasionally.
-
Meanwhile, in a medium bowl, heat chèvre in microwave 20 seconds or until softened. Stir in yogurt, chives, lemon juice, and remaining 1/8 teaspoon each salt and pepper. To serve, divide beets between 4 salad plates and top with sauce.
See what other Food52ers are saying.