Roasted Beet Salad with Yogurt Cucumber and Mint
Brock Johnson with The Dahlia Lounge
Chioggia Beets or your favorite beets
Extra Virgin Olive Oil
Fresh Dill, Mint, One Clove of Garlic
Roast the beets in a covered pan with fresh thyme, a little olive oil, sea salt and a small amount of water at 350 degrees for about an hour or until they’re tender.
Peel beets and slice them into large chunks.
Lightly dress them with fresh orange juice, extra virgin olive oil and sea salt, then mix together.
Grate and chop cucumber then finely chop fresh mint, dill, one clove of garlic and combine all with the yogurt and a squeeze of lemon juice.
Spoon a scoop of yogurt onto the plate with the dressed roasted beets. Drizzle with a little bit of olive oil, then shave some radish on top and garnish with mint leaves to finish.