Roasted Beet Salad with Yogurt Cucumber and Mint

Brock Johnson with The Dahlia Lounge

INGREDIENTS

Chioggia Beets or your favorite beets

Fresh Thyme

Extra Virgin Olive Oil

Sea Salt

Fresh Oranges

Greek Yogurt

Fresh Cucumber

Fresh Dill, Mint, One Clove of Garlic

Lemon Juice

Fresh Radish

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.