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Roasted Beet Wedges with Herbed Green Onion Tzatziki
Prep Time
15 mins
Cook Time
40 mins
Total Time
55 mins

A salad for the in-between season with roasted beets and a creamy herbed tzatziki.

Recipe Type: Salad
Makes: 4 servings
Author: Brooklyn Supper
  • 1 cup Greek yogurt
  • 2 tablespoons plus 2 teaspoons extra virgin olive oil , divided
  • 1/2 cup minced green onions
  • 1/4 cup minced parsley
  • 2 tablespoons minced dill , divided
  • 4 cloves garlic , smashed and minced
  • 2 teaspoons fresh squeezed lime juice
  • 1 teaspoon sherry vinegar
  • sea salt
  • black pepper
  • 3 - 4 large red beets , scrubbed with greens trimmed
  • 2 large chioggia beets , scrubbed with greens trimmed
  • 1/2 teaspoon celery seed
  • 1/2 teaspoon paprika
  • 1/2 teaspoon garlic powder
  1. To make tzatziki, whisk together in a medium bowl the yogurt, 2 tablespoons olive oil, green onions, parsley, 1 tablespoon dill, garlic, lime juice, and sherry vinegar. Add a generous sprinkle of sea salt and black pepper. Taste, and add more sea salt or pepper as needed. Cover and refrigerate for several hours, or preferably overnight. Add a pinch of sea salt and/or a squeeze of lime just before serving.

  2. Preheat oven to 450 degrees F. Line two baking sheets with parchment paper.
  3. Set scrubbed beets in a large pot of cold water and set over high heat. Once water begins to boil, set a timer for 10 minutes. Cook beets for 10 – 12 minutes, or until beets are just fork tender (exact cook time will vary depending on the size of the beets). Run cooked beets under cold water, and either with fingers or a peeler, remove the skins. Trim tops and cut beets into 1/2-inch thick wedges.
  4. In a small bowl, combine the celery seed, paprika, garlic powder, and 1/4 teaspoon each sea salt and pepper.
  5. Toss the chioggia beets with 1 teaspoon olive oil and half of the spice mixture, and spread on one of the baking sheets. Do the same for the red beets. Slide both baking sheets into the oven and roast for 15 minutes. Flip each wedge, and contine roasting for another 10 – 15 minutes, or until edges are crisp but not at all burnt. I found the red beets cooked more quickly than the chioggias, so keep a close eye.
  6. Toss warm roasted beets with remaining tablespoon dill, and serve immediately with a big dollop of tzatziki.