Roasted Beets with Mint Yogurt
Mustard seed roasted beets with natural mint yogurt and seasoned lentils
Ingredients
- 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
Instructions
Roasted Beets
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Preheat oven to 350℉.
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Wash and peel beets. Cut in half or quarter depending on the size of the beets.
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Arrange beets on a baking sheet. Toss with olive oil. Set aside.
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Using a coffee/spice grinder or mortar and pestle, grind mustard seeds. Add sugar and salt.
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Sprinkle the ground mustard seed/ sugar mixture and salt over the beets. Roll the beets around to coat all sides.
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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
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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.