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