Thanksgiving Roasted Beets with Yogurt-Dill Sauce


Roasted Beets with Yogurt-Dill Sauce Ingredients: - 4 medium beets, trimmed and scrubbed well - 2 tablespoons olive oil - Salt and pepper to taste - 1 cup plain Greek yogurt - ¼ cup chopped fresh dill - 1 clove garlic, minced or pressed - 1 teaspoon lemon zest - Juice of half a lemon


  1. Preheat your oven to 375°F (190°C).
  2. Wrap each beet individually in aluminum foil. Place them on a baking sheet and roast for about an hour, or until they are easily pierced with a fork. Remove from the oven and let cool slightly before peeling off the skins. Slice into wedges.
  3. In a small bowl, combine the yogurt, dill, garlic, lemon zest, and lemon juice. Season with salt and pepper to taste.
  4. Arrange the sliced beets on a serving platter and drizzle with some extra virgin olive oil if desired. Serve alongside the yogurt-dill sauce as a dip or drizzled over top. Enjoy!