Roasted Beet Yogurt Sauce

Serve a slurry of this on a plate under lamb, steak, or chicken. Or under a cold vegetable salad. Great with noodles!


3 medium beets*, trimmed of stem and any shoots, washed, and wrapped tightly in foil

1 7 oz container of Greek yogurt (I use Fage brand)

¼ t kosher salt + ¼ t black pepper

2 t fresh squeezed lemon juice

1 small garlic clove


  • Preheat oven to 375° F.
  • Line a baking sheet with foil and place that on bottom rack. Now place foil-wrapped beets on center rack about 3 inches apart above sheet. The foil lined sheet is there to catch any red juice that drips. Bake for 1 hour and 5 minutes.
  • Remove beets. Let cool for about 20 minutes before unwrapping. Then unwrap and using a sturdy paper towel, rub the skins completely off. Refrigerate in plastic bag. Make sure beets are room temperature or colder when you make the sauce.
  • Using a medium food processor cut up one beet into 8 pieces, add the yogurt, salt, pepper, lemon juice, and the peeled garlic clove cut into 2 or three pieces. Cover and blend well until smooth.
  • Refrigerate until ready to serve.

*You only need 1 beet for this recipe, but I like to have beets on hand for salads or snacks. Just seems wise, if you’re turning on the oven, to do more beets at one time!


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