Roasted Beets

With A Garlic Yogurt Spread!

Difficulty: Easy

Prep Time: 15 minutes

Cooking Time: 1 hour


6 assorted beets, medium size

1 cup plain Greek Yogurt 

2 cloves garlic, pressed or finely minced 

1 tsp fresh chives, minced

juice of half a lemon

zest from half a lemon

1 tsp Shawarma seasoning blend

olive oil

white Balsamic glaze

crusty Italian bread


Cooking Tools

Parchment lined sheet pan


Small mixing bowl


Preheat oven to 375 Degrees F. Clean and trim beets and wrap in foil, no need to remove the skin.  Bake in oven for 1 hour, remove from oven and let cool enough to handle the beets. Remove from foil and use a paper towel to remove the skin from the beets and discard skin. Cut beets into bite size chunks.  While the beets are cooking in the oven, in a small mixing bowl, add; yogurt, garlic, lemon juice, lemon zest, Shawarma seasoning, salt (if needed).  Blend the yogurt mixture well and refrigerate until needed. Place yogurt spread on a serving platter, top with the roasted beets then drizzle with olive oil, and White Balsamic glaze. Garnish with the minced chives and serve with warm crusty bread.

Serves 4

3 thoughts on “Roasted Beets”

  1. Pingback: Roasted Beets – Woman and the Whisk | My Meals are on Wheels

  2. Pingback: Roasted Beets – Woman and the WhiskRoasted Beets – | My Meals are on Wheels

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