Description
Roasted beets with a creamy dill sauce make a simple side dish. The earthiness of beets pairs with fresh dill. You can serve it warm or cold.
Ingredients
Scale
- 4 medium beets, peeled and cut into wedges
- 2 tablespoons olive oil
- Salt and black pepper to taste
- 1/2 cup sour cream or Greek yogurt
- 2 tablespoons fresh dill, chopped
- 1 teaspoon lemon juice
Instructions
- Preheat your oven to 400°F (200°C).
- Toss beet wedges with olive oil, salt, and pepper. Spread on a baking sheet.
- Roast for 30 to 40 minutes until tender. Turn halfway through.
- Mix sour cream, dill, and lemon juice in a small bowl.
- Serve warm beets with dill cream on top or on the side.
Notes
- You can use any color of beets.
- For a vegan version, use plant-based yogurt.
- Leftover beets keep in the fridge for 3 days.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Side Dish
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 1 serving (about 1/4 of recipe)
- Calories: 150
- Sugar: 8g
- Sodium: 200mg
- Fat: 9g
- Saturated Fat: 3g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 16g
- Fiber: 4g
- Protein: 3g
- Cholesterol: 10mg