Baked beetroot with mint-yogurt sauce

4 servings

30 minutes

Baked beetroot with mint-yogurt sauce is an elegant and refreshing dish rooted in Mediterranean culinary traditions. Roasted until tender, the beetroot gains rich sweetness and caramel notes that harmonize with the light and tangy sauce. Yogurt adds a creamy texture, mint refreshes, and cumin provides a warm spicy touch. This recipe is perfect for a light dinner or as an exquisite appetizer on a festive table. It can be served as a standalone dish or complemented with fresh bread and herbs for full flavor accents. The simplicity of preparation combines with rich and complex flavors, making it an excellent choice for those who appreciate culinary art.

Energy value per serving

• Calories: 133.6
• Proteins: 4.3g
• Fats: 5.3g
• Carbohydrates: 17.7g

Ingredients

• Beet: 700 g
• Extra virgin olive oil: 1 tbsp
• Coarse salt: to taste
• Freshly ground black pepper: to taste
• Natural low-fat yogurt: 0.5 glass
• Crushed mint leaves: 1 tbsp
• Ground cumin (zira): 0.1 tsp
• Lemon juice: 1 tbsp

Cooking steps

1. Cut the beet into pieces, drizzle with sauce, and serve.

2. Preheat the oven to 220 degrees.

3. Place the beetroot on a baking sheet (preferably small-sized) and mix with olive oil. Season with salt and pepper. Cover the baking sheet with foil and bake in the oven for 45 minutes to 1 hour until soft. Let cool slightly and peel.

   Required ingredients:

   • Beet: 700 g
   • Extra virgin olive oil: 1 tablespoon
   • Coarse salt:  to taste
   • Freshly ground black pepper:  to taste

4. Meanwhile, in a small bowl, mix yogurt, mint, cumin, and lemon juice. Add salt and pepper.

   Required ingredients:

   • Natural low-fat yogurt: 0.5 glass
   • Crushed mint leaves: 1 tablespoon
   • Ground cumin (zira): 0.1 teaspoon
   • Lemon juice: 1 tablespoon