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Roasted Beets & Greens with Lemon
There's nothing quite like using the beet in its entirety from root to leaf. This simple warm salad pairs the hearty simplicity of beets with a dead simple yogurt dressing for a lovely side that would go well with any main dish.
2 bunches beets, with tops
2 garlic cloves, crushed
1 cup yogurt
2 Tbsp. olive oil
Pepper to taste
Juice of 1 lemon
3 Tbsp. chopped walnuts
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Roasted Beets & Greens with Lemon

Roasted Beets & Greens with Lemon

Roasted Beets & Greens with Lemon
Two Stars Guiding Stars
  • Servings:4 (343 g)
  • Prep Time:30 minutes
  • Cook Time:90 minutes
1. Preheat oven to 425 degrees F. Cut the greens away from the beets, leaving about 1/4" of stems. Scrub the beets and place in a baking dish or lidded ovenproof casserole. Add 1/4" water to the dish. Cover tightly. Place in the oven and roast until fork-tender (30-60 minutes).
2. While the beets are in the oven, stir the garlic into the yogurt and refrigerate until ready to use.
3. Stem the greens and wash. Set aside.
4. Cool beets until safe to handle (15 minutes). Trim away stems and remove skins. Cut into wedges and set aside.
5. Heat oil in a large, wide skillet over high heat and saute the greens until just wilted (3-5 minutes). Season with pepper and lemon juice to taste.
6. Serve yogurt as a side dressing for the beets and greens, garnished with walnuts.