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!