Roasted Beets & Radishes with Garlic Dill Yogurt Sauce

A Jerry James Stone Recipe

Categories

Green, Red, Side Dish

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
Jump to instructions
Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes

Instructions

  • 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.
    Roasted Beets Radishes with Garlic Dill Yogurt Sauce