1 bunch medium beets or 3 bunches baby beets (about 1 1/2 pounds total), scrubbed
1 Tablespoon extra-virgin olive oil
(coarse salt and freshly ground black pepper)
1/2 cup low-fat plain yogurt
1 Tablespoon fresh mint leaves, finely chopped
1/8 teaspoon ground cumin
1 Tablespoon fresh lemon juice
Preheat oven to 425 degrees.
To roast* beets. In a 9x13" baking dish, toss beets with oil. Season with salt and pepper. Cover dish tightly with foil and roast until tender when pierced with a knife, about 45 to 60 minutes, depending on size. When cool enough to handle, rub beets with a paper towel to remove skins.
In a small bowl, whisk together yogurt, mint, cumin and lemon juice; season with salt and pepper.
Spoon yogurt sauce over beets (or toss with beets) and serve.
*We made this dish with boiled beets (instead of roasted), and it was excellent.
From The Oregonian, Oct or Nov 2010