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.
