Roasted beets with dill-yogurt drizzle


  • Makes4 Servings
Roasted beets with dill-yogurt drizzle

Jodi Pudge

Chatelaine Triple Tested


  • 4 medium beets

  • 1/4 cup plain yogurt

  • 1 tbsp finely chopped dill

  • 1/2 tsp honey

  • 1/2 tsp lemon zest

  • 1/8 tsp salt


  • Preheat oven to 400F. Trim greens from 4 medium beets. Wrap each beet tightly in foil and place on a rimmed baking sheet. Roast until tender, about 45 min. Open packets and let cool 10 min. Slip off peel. Slice beets and transfer to a platter. Whisk 1/4 cup plain yogurt with 1 tbsp finely chopped dill, 1/2 tsp each honey and lemon zest and 1/8 tsp salt in a medium bowl. Drizzle dressing over warm beets.

Nutrition (per serving)

Calories 36, Protein 2g, Carbohydrates 7g, Fat 1g, Fibre 1g, Sodium 120mg.

Prep Tip:

Beets bleed their colour, so drizzle with dressing at the very last minute.