Prepare to embark on a culinary journey that will revolutionize your perception of beets forever! This elegant French-inspired roasted beet recipe with creamy chevre yogurt sauce is not just a side dish—it's a sensory experience that will tantalize your taste buds and impress even the most discerning food lovers. Imagine tender, earthy beets roasted to perfection, draped in a luxurious, tangy yogurt sauce that melts in your mouth, creating a symphony of flavors that will make you forget everything you thought you knew about vegetables.
Prep Time: 15 mins
Cook Time: 45 mins
Total Time: 1 hrs
Cuisine: French
Serves: 4 servings
Ingredients
- 4 medium beets, scrubbed
- 1/2 cup goat cheese (chevre)
- 1/2 cup plain yogurt
- 2 tbsp olive oil
- 1 tbsp lemon juice
- Salt and pepper to taste
- Fresh herbs for garnish (optional)
Instructions
- Preheat the oven to 425°F (220°C). Ensure the rack is positioned in the middle of the oven.
- Thoroughly wash and scrub the beets under cool running water to remove any dirt. Pat dry completely with paper towels.
- Trim off the beet tops and root ends, leaving about 1/2 inch of stem to prevent bleeding during roasting.
- Wrap each beet individually in aluminum foil, creating a tight seal to lock in moisture and help steam the beets while roasting.
- Place the foil-wrapped beets on a baking sheet and roast in the preheated oven for 40-45 minutes, or until they can be easily pierced with a fork.
- While beets are roasting, prepare the chevre yogurt sauce. In a medium bowl, combine the goat cheese, plain yogurt, lemon juice, olive oil, salt, and pepper. Whisk until smooth and well integrated.
- Once beets are done, remove from oven and let cool for 10-15 minutes until they can be handled safely.
- Carefully unwrap the beets and use a paper towel or clean kitchen glove to gently rub off the skin, which should slip off easily.
- Cut the roasted beets into wedges or slices, depending on your preference.
- Arrange the beet pieces on a serving platter and drizzle with the prepared chevre yogurt sauce.
- Optionally, garnish with fresh herbs like chopped chives, parsley, or dill for added flavor and visual appeal.
- Serve immediately while the beets are still warm, allowing the creamy yogurt sauce to complement the earthy roasted beet flavor.
Tips
- Choose firm, fresh beets with smooth, unblemished skin for the best roasting results.
- Always wear disposable gloves or dark-colored kitchen gloves when handling beets to prevent staining.
- For even cooking, try to select beets of similar size so they roast uniformly.
- Don't discard the beet greens—they're nutritious and can be sautéed as a delicious side or salad.
- If you want to reduce roasting time, you can partially pre-cook beets in the microwave before roasting.
- Let the beets cool slightly before peeling to make the skin removal process easier and prevent burning your fingers.
- For an extra flavor dimension, consider adding a sprinkle of fresh thyme or rosemary before roasting.
- The chevre yogurt sauce can be prepared in advance and refrigerated, allowing flavors to meld together.
Nutrition Facts
Calories: 180kcal
Carbohydrates: 15g
Protein: 8g
Fat: 12g
Saturated Fat: 6g
Cholesterol: 20mg
