Crushing and pan-cooking roasted beets gives their outer layers a crispy texture, and allows a zesty vinaigrette to pool in their clefts and valleys. Omit the dollops of yogurt to make the dish vegan. If desired, substitute dill or tarragon for the mint.
- 4 small beets
- 3 Tbs. lemon juice
- 1/4 cup (4 Tbs.) olive oil, divided
- 1/2 tsp. salt
- 1/4 tsp. ground black pepper
- 1/3 cup fresh mint leaves, chopped
- 2 Tbs. fresh chives, finely chopped
- 1/4 cup (4 Tbs.) low-fat Greek yogurt
Preheat oven to 400° F. Wrap each beet in small sheet of foil, and roast on baking sheet 40 to 50 minutes, or until beets are tender. Cool, then remove foil, and rub skins from beets. Crush beets to about ¾-inch thickness using underside of small bowl.
Meanwhile, whisk together lemon juice, 3 Tbs. olive oil, salt, and pepper until combined. Stir in mint and chives.
Heat remaining 1 Tbs. oil in skillet over medium-high heat. Add crushed beets and cook 4 minutes on each side, or until browned.
Transfer to serving plate, and top each beet with 1 Tbs. Greek yogurt and 1 Tbs. vinaigrette. Sprinkle with flaky sea salt (if using.)
- Calories: 159
- Carbohydrate Content: 7 g
- Cholesterol Content: 1 mg
- Fat Content: 14 g
- Fiber Content: 2 g
- Protein Content: 3 g
- Saturated Fat Content: 2 g
- Sodium Content: 293 mg
- Sugar Content: 5 g