Monday, June 16, 2014

Recipe (Re)creation: Crushed Beets with Greek Yogurt + Herbs

I came across this lovely crushed beets recipe in my June edition of Bon Appetit.  I fell in love with the combination of greek yogurt, lemon zest, herbs and perfectly roasted beets.  I just made a few changes and added toasted hazelnuts and a drizzle of balsamic reduction at the end.  Otherwise, I stayed pretty true to the original recipe. This is one dish I will be adding to the regular repertoire for sure!

Serves 2


  • 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.

No comments:

Post a Comment