Oven, Parchment paper, Grater
Preheat the oven to 400°F. Peel the raw beets. Cut them into thin wedges.
Lay the beets on a parchment-lined baking tray. Add a drizzle of olive oil & a pinch of salt. Bake for 20-30 min, or until fork-tender.
In a small bowl, mix together the yogurt, lemon juice, lemon zest, salt, pepper & a drizzle of oil.
Roughly chop the pistachios.
Remove the beets from the oven. Spread the yogurt sauce onto a serving plate. Arrange the roasted beets over top. Garnish with pistachios & torn mint leaves (optional). Season with salt & pepper. Enjoy!
Average estimated amount for one serving
On average, one serving of the recipe "Roasted Beets over Yogurt" contains 327 Energy, 18 g of Fat, 40 g of Carbohydrates, 11 g of Protein, 9 g of Fiber.