Ingredients
- 4 medium beets, washed and trimmed
- 1/4 cup low fat sour cream
- 1/4 cup low fat Greek yogurt
- 1 clove garlic, grated on a Microplane grater (or chopped very fine)
- 1 tablespoon (or more, to taste) freshly grated horseradish
- 1 tablespoon freshly squeezed lemon juice
- Pinch cayenne
- Kosher salt
- 3 tablespoons fresh dill, chopped
- 1 tablespoon extra virgin olive oil
- Lettuce for serving
Preparation
Step 1
To roast the beets:
Preheat the oven to 400°F. Wrap the beets, two at a time, in aluminum foil. Place the beets on a baking pan and roast until tender. The amount of time will vary by the size and even variety of the beet; but start checking around 45 minutes, as it could take as long as 40-45 minutes more. Use the tip of a sharp knife to test; if the knife goes into the beets with little resistance, they are done.
For the horseradish-dill sauce:
Whisk together the sour cream, Greek yogurt, garlic, horseradish, lemon juice, cayenne and salt (to taste). Gently fold in the chopped dill. Cover and refrigerate while the beets are roasting to let the flavors blend.
When the beets are done, let cool slightly, then peel or rub the skins off with a paper towel. Slice into 1/4 inch thick slices, gently toss with the extra virgin olive oil and a pinch of salt, and arrange on a platter over lettuce. Drizzle with some of the horseradish-dill sauce. (Serve extra on the side.)