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Roasted Beets & Radishes with Garlic Dill Yogurt Sauce

Roasted root veggies are such a treat. In this video, I show you how to roasted beets and radishes and top it all off with a delicious garlic dill yogurt sauce. I think you will love this vegetarian side dish as much as I do.

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Ingredients

 Roasted Roots
 1 bunch beets
 2 tablespoons olive oil
 1/2 teaspoon sea salt
 1/4 teaspoon cracked black pepper
 1 bunch radishes
 1 tablespoon olive oil
 1/4 teaspoon sea salt
 1/8 teaspoon cracked black pepper
 
 Yogurt Sauce
 1/2 cup Greek yogurt
 3 garlic cloves, minced
 2 tablespoons chopped dill
 Pinch of sea salt
 Cracked black pepper
Yields1 Serving
Prep Time10 minsCook Time35 minsTotal Time45 mins

Instructions

1

Preheat oven to 400 degrees F. Move the rack to the middle position.


2

Remove the greens from the beets and the radishes and scrub them clean.

3

Quarter the beets, cutting them into equal size pieces. Add them to a mixing bowl with the olive oil, salt and pepper. Mix until fully coated.

4

Transfer the beets to a baking sheet and bake them for 20 minutes.

5

While the beets are baking, prepare the radishes. Add them to the mixing bowl with olive oil, salt and pepper. Mix to fully coat.

6

After the beets have roasted for 20 minutes, add the radishes to the baking sheet. Bake for another 15 minutes, or until the radishes are thoroughly roasted.

7

While the roots are a roasting, make the yogurt sauce.

8

Add the Greek yogurt, minced garlic, and chopped dill to a measuring cup and whisk to combine. Salt and pepper to taste. It is easy to over salt yogurt add so keep that in mind.

9

Remove the beets and radishes from the oven and plate them on a serving tray. Drizzle the yogurt sauce over them. Then top them off with fresh sprigs of dill and cracked black pepper.

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JerryJamesStone

Jerry James Stone

Food pornographer, full-time vegetarian, pointy beard enthusiast, and I say ‘hella’ too much. Founder and creator of Cooking Stoned.

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