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.
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
4 side servings
Preheat oven to 400 degrees F. Move the rack to the middle position.
Remove the greens from the beets and the radishes and scrub them clean.
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.
Transfer the beets to a baking sheet and bake them for 20 minutes.
While the beets are baking, prepare the radishes. Add them to the mixing bowl with olive oil, salt and pepper. Mix to fully coat.
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.
While the roots are a roasting, make the yogurt sauce.
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.
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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Jerry James Stone
Food pornographer, full-time vegetarian, pointy beard enthusiast, and I say 'hella' too much. Founder and creator of Cooking Stoned.