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Black bowl with mint yogurt topped with roasted beets and chopped mint
5 from 3 votes

Roasted Beets with Mint Yogurt

Mustard seed roasted beets with natural mint yogurt and seasoned lentils

Course Dinner, lunch, Main Course
Cuisine American
Keyword beets, mustard roasted beets, roasted beets
Prep Time 10 minutes
Cook Time 40 minutes
Servings 2 people
Calories 482 kcal
Author Janet Barton


  • 3-4 beets medium size, peeled and cut into 8ths
  • 2 tsp mustard seeds
  • 2 tsp coconut sugar or thin honey, or sugar
  • 1/4 tsp sea salt
  • 2 tsp olive oil
  • 3/4 cup yogurt plain full fat
  • pinch of sea salt Maldon
  • 1 tbsp mint leaves fresh, finely chopped
  • 1 cup black lentils seasoned cooked. Green lentils may be used


Roasted Beets

  1. Preheat oven to 350℉.

  2. Wash and peel beets. Cut in half or quarter depending on the size of the beets.

  3. Arrange beets on a baking sheet. Toss with olive oil. Set aside.

  4. Using a coffee/spice grinder or mortar and pestle, grind mustard seeds. Add sugar and salt.

  5. Sprinkle the ground mustard seed/ sugar mixture and salt over the beets. Roll the beets around to coat all sides.

  6. 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.

How to serve

  1. 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.

Nutrition Facts
Roasted Beets with Mint Yogurt
Amount Per Serving (1 serving)
Calories 482 Calories from Fat 90
% Daily Value*
Fat 10g15%
Saturated Fat 3g15%
Cholesterol 12mg4%
Sodium 153mg6%
Potassium 564mg16%
Carbohydrates 70g23%
Fiber 24g96%
Sugar 15g17%
Protein 30g60%
Vitamin A 166IU3%
Vitamin C 11mg13%
Calcium 199mg20%
Iron 9mg50%
* Percent Daily Values are based on a 2000 calorie diet.