- 1 lb. small or medium beets
- 5 tbsp. olive oil
- 2 tbsp. lemon zest
- 2 tbsp. lemon juice
- 1/4 cup fresh mint leaves
- 2 tbsp. freshly torn dill
- 1/2 cup plain greek yogurt
- Maldon sea salt & pepper
- 2 tbsp. toasted hazelnuts
- Balsamic reduction
-Preheat oven to 400 degrees F and line a baking sheet with tin foil.
-Place scrubbed beets on the foil and drizzle with 1/2 tbsp oil.
-Season with salt and paper and wrap the foil around the beets.
-Roast beets for 40-50 minutes, depending on their size.
-Let cool, remove the skins of the beets with a paper towel and crush.
-Meanwhile, whisk the lemon zest, juice and 2 tbsp. oil in a bowl and set aside.
-Heat 2 tbsp. oil in a large skillet, add beets, and season with salt and pepper.
-Cook the beets until browned, about 4 minutes on each side.
-Transfer the beets to the bowl with the vinaigrette and toss.
-Add the mint, dill, and hazelnuts to the bowl and mix.
-Add the remaining 1/2 tbsp. oil, and sprinkle with Maldon sea salt and pepper.
-Serve with dollops of greek yogurt and a hefty drizzle of balsamic reduction.