A Jerry James Stone Recipe
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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
Instructions
- Preheat oven to 400 degrees F. Move the rack to the middle position.โจ
- 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.
