Oven, Parchment paper, Grater, Knife
Preheat the oven to 400°F. Peel the raw beets. Cut them into thin wedges.
Lay the beets on a parchment-lined baking tray. Add a drizzle of olive oil & a pinch of salt. Bake for 20-30 min, or until fork-tender.
In a small bowl, mix together the yogurt, lemon juice, lemon zest, salt, pepper & a drizzle of oil.
Roughly chop the pistachios.
Remove the beets from the oven. Spread the yogurt sauce onto a serving plate. Arrange the roasted beets over top. Garnish with pistachios & torn mint leaves (optional). Season with salt & pepper. Enjoy!
View nutritional information
Values are based on an average estimate for one serving. All nutrition information presented on Jow is intended for informational purposes only. If you have any concerns or questions about your health, please consult with a health-care professional.
On average, one serving of the recipe "Roasted Beets over Yogurt" contains 327 Energy, 18 g of Fat, 40 g of Carbohydrates, 11 g of Protein, 9 g of Fiber.