Honey Roasted Beets with Yogurt

What we have here is a bit of a mash up of Middle Eastern cuisine.  The beets with yogurt are a riff on a Persian dish where cooked beets are folded into yoghurt that’s common in Iran, while the dukkah nut and spice topping has its roots in Egyptian cuisine.

The starting point is a creamy blend of yogurt and goat cheese that’s been whipped together until thick and smooth.  I top that with a layer of generously caramelized honey roasted beets.  As I’ve mentioned before, I think roasting certainly improves most vegetables, but especially so with beets, concentrating the natural sweetness and giving them an almost candy-like quality.  I like to slice them thinly so they cook quickly and evenly and then spread them out onto a bed of the goat cheese yogurt dip.  Here’s what you’ll need to make them:

Ingredient Notes:

(Here are a few notes about the ingredients you’ll need for this recipe.  As always find the full list of ingredients and directions in the recipe card at the bottom of the post.)

• Beets – You’ll need 2 medium or 3 small beets, peeled and sliced thinly into quarters
• Olive Oil – Use your favorite extra virgin olive oil.
• Honey – Use your favorite mild-flavored honey.
• Yogurt – You can use Greek yogurt or any thick regular yogurt.
• Goat Cheese – Use a goat cheese log.
• Dukkah – I’ve included instructions for making your own but you can also buy a pre-made blend.  If you’re making your own you’ll need roasted shelled pistachios (or hazelnuts), sesame seeds, coriander seeds, cumin seeds, fennel seeds, salt, peppercorns and dried mint.
• Optional – Pita chips or crackers for serving.

How to Make Honey Roasted Beets with Yogurt:

(Here are the basic steps and some helpful tips on how to make the recipe.  Find the full directions in the recipe card at the bottom of the post.)

1. You’ll start by placing the cut beets on a parchment lined baking sheet, then drizzle them with the olive oil, honey and season them with salt and pepper. Toss gently to combine and roast for 20-25 minutes or until tender and caramelized around the edges.
2. In the meantime you’ll make the goat cheese dip and dukkah.
3. In a large bowl you’ll whisk together the yogurt and goat cheese until smooth.
4. If you’re making your own dukkah you’ll place the nuts in the bowl of a small food processor and pulse briefly to chop.
5. Next you’ll quickly toast the sesame seeds, coriander seeds, cumin seeds, fennel seeds and peppercorns in a small skillet over medium heat stirring constantly until fragrant and lightly golden.
6. Transfer the toasted seeds to the food processor along with the salt and dried mint, and pulse until coarsely ground.
7. When you’re ready to serve simply spread goat cheese yogurt mixture on a large and arrange the honey roasted beets on top. Sprinkle with dukkah, add a swig of olive oil and a swirl of honey to top and you’re all set!

More Beet Recipes:

• Candied Beets
• Red Beet and Cabbage Slaw
• Beet Carrot Juice