Best Beets

Who thought this up? Roasted beets, smashed then browned, served with yogurt and herbs. Amazingly delicious.

BEST SMASHED BEETS Preheat oven to 400°



8 small beets

3 Tbsp lemon juice

¼ cup plus

4 Tbsp olive oil (divided)

½ tsp salt

¼ tsp pepper

1/3 cup chopped, fresh mint leaves

2 Tbsp fresh chives, finely chopped

¼ cup plus

4 Tbsp low-fat Greek yogurt (or sourcream)

Maldon sea salt


Wrap the beets in foil (individually or in a group). Roast on a baking sheet for 40 to 50 minutes depending on the size of the beets. Cool. Remove foil. Rub skins from beets. Crush beets to about ¾” thick using the bottom of a cup or bowl and set aside.

While the beets are roasting, whisk together lemon juice, 3 Tbsp olive oil, salt and pepper until combined. Stir in mint and chives.

Heat remaining 1 Tbsp oil in skilled over medium-high heat. Add crushed beets and cook 4-minutes on each side or until browned. If you use a lot of beets you might need to add a bit more olive oil

Transfer to a serving plate and top each beet with 1 Tbsp Greek yogurt/sour cream and then top with 1 Tbsp vinaigrette. Sprinkle with Maldon sea salt. Even beet-haters have loved this one!

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