Mustard seed roasted beets with natural mint yogurt and seasoned lentils
Preheat oven to 350℉.
Wash and peel beets. Cut in half or quarter depending on the size of the beets.
Arrange beets on a baking sheet. Toss with olive oil. Set aside.
Using a coffee/spice grinder or mortar and pestle, grind mustard seeds. Add sugar and salt.
Sprinkle the ground mustard seed/ sugar mixture and salt over the beets. Roll the beets around to coat all sides.
Bake in preheated oven for 35-45 minutes. Depending on how large the beets are. Cook until tender with just a bit of crispy edges.
Mix yogurt with fresh mint leaves and a good pinch of Maldon sea salt (or any nice sea salt you may have. Spread on a serving plate, top with roasted beets, finish with another pinch of sea salt. Serve with lentils on the side.