Roasted Beets With Yogurt, Pistachios and Coriander
- Total Time
- 30 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 8small beets (about 2 pounds total)
- 3tablespoons olive oil
- 1teaspoon ground coriander
- Kosher salt and black pepper
- 2teaspoons whole coriander seeds
- ⅔cup plain full-fat Greek yogurt
- 1tablespoon balsamic vinegar
- ¼cup roughly chopped roasted pistachios
Nutritional analysis per serving (4 servings)
236 calories; 17 grams fat; 3 grams saturated fat; 0 grams trans fat; 9 grams monounsaturated fat; 2 grams polyunsaturated fat; 17 grams carbohydrates; 5 grams dietary fiber; 11 grams sugars; 7 grams protein; 453 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Heat the oven to 400 degrees. Peel the beets, halve them, then cut each half into 4 wedges. Toss the beets with 2 tablespoons oil and the ground coriander on a rimmed baking sheet. Season generously with salt and pepper and spread out in an even layer. Roast, tossing once halfway through, until almost fully tender, about 25 minutes.
- Step 2
Meanwhile, toast the coriander seeds in a small skillet over medium, shaking the skillet, until golden and fragrant, 1 to 2 minutes. Set aside.
- Step 3
Season the yogurt with salt and pepper and spread it on a platter. Add the remaining olive oil and the balsamic to the roasted beets and toss to coat; season. Arrange the beets and their juices over the yogurt. Sprinkle with the chopped pistachios and toasted coriander seeds. Serve warm or at room temperature.
Private Notes
Comments
I have a special pair of rubber gloves that I use for food handeling only. I used an indelible marker and wrote FOOD GLOVES in big letters on the wrist of gloves. I put on these gloves to scrub the beets and also when peeling them. This allows me to peel the beets when they are still slightly hot, and also keeps my hands from getting stained. I scrub beets, cut them in half if very large, and place them on heavy duty foil; add olive oil, salt and pepper, and then wrap tightly to bake.
Why would you peel beets? Just roast them, let them cool, and the skins slide right off!
I think roasting the beets in their skin, wrapped up tight in foil, is the easiest thing! Skin slips right off - then slice as directed, season with the balsamic alone for a few minutes, then add evoo, salt and pepper. This is a beautiful side! I do beets like this all the time - can't wait to make it with the yogurt and topping!
Would cumin seeds or fennel seeds work with this as a substitute for coriander seeds?
Made this as written except used low fat yogurt and did not season the yogurt at the base of the platter. Only change would be to roast the pistachios to increase the nutty flavor. For those of you who may not have pistachios in the house, I would suggest walnuts as a good substitute (see recipe for beet dip with labneh; another winner). Served this with grilled pork loin chops and people raved.
Delicious. I added carrots and red onion wedges to the roasting pan and sprinkled a bit of fresh dill on top too since I had it on hand. I was so distracted by the vibrant flavors of coriander, veggies, yogurt, and nuts that I forgot the balsamic and didn’t miss it. I’ll drizzle some over the leftovers though!
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