Ingredients
- 2 bunches beets, with tops
- 2 garlic cloves, crushed
- 1 cup yogurt
- 2 Tbsp. olive oil
- Pepper to taste
- Juice of 1 lemon
- 3 Tbsp. chopped walnuts
Tip: Screenshot this list for easy reference while shopping
Instructions
- Preheat oven to 425ºF. Cut the greens away from the beets, leaving about ¼" of stems. Scrub the beets and place in a baking dish or lidded ovenproof casserole. Add ¼" water to the dish. Cover tightly. Place in the oven and roast until fork-tender (30-60 minutes).
- While the beets are in the oven, stir the garlic into the yogurt and refrigerate until ready to use.
- Stem the greens and wash. Set aside.
- Cool beets until safe to handle (15 minutes). Trim away stems and remove skins. Cut into wedges and set aside.
- Heat oil in a large, wide skillet over high heat and sauté the greens until just wilted (3-5 minutes). Season with pepper and lemon juice to taste.
- Serve yogurt as a side dressing for the beets and greens, garnished with walnuts.