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Crushed Beets With Lemon Vinaigrette

Posted: Friday, March 27th, 2015
Serves: 4

Ingredients: 2 lbs. beets, scrubbed
6 tbsp. olive oil Salt and pepper
2 tbsp. finely grated lemon zest
2 tbsp. fresh lemon juice
¼ cup fresh mint leaves
2 tbsp. torn fresh dill
½ cup plain Greek yogurt

Preparation: Preheat oven to 400°. Divide beets between 2 large sheets of foil. Drizzle beets on each sheet with ½ tbsp. oil; season with salt and pepper and wrap up foil around beets. Roast on a rimmed baking sheet until tender, 40-50 minutes. Let cool slightly, then, using a paper towel, rub skins from beets. Crush beets with the bottom of a small bowl. Meanwhile, whisk lemon zest, lemon juice, and 2 tbsp. oil in a large bowl; set vinaigrette aside. Heat 3 tbsp. oil in a large skillet over medium-high heat. Add beets, season with salt and pepper, and cook until browned, about 4 minutes per side. Transfer to bowl with vinaigrette, add ¼ cup mint and 2 tbsp. dill, and toss to coat. Serve beets and dollops of yogurt drizzled with more oil, topped with more herbs, and seasoned with pepper and sea salt. Adapted from Epicurious, 2014.