Roasted Beets with Lemony Yogurt, Mint, and Pomegranate
Roasted Beets with Lemony Yogurt, Mint, and Pomegranate
2 servings | 1 hour
This Roasted Beets with Lemony Yogurt, Mint, and Pomegranate recipe combines the earthiness of apple cider vinegar-roasted beets with a tangy lemon yogurt, fresh herbs, and juicy pomegranate arils. It’s an easy, vibrant dish that works as an appetizer, side, or meal prep option for any occasion!
As the Bay cools and the days get shorter, I love leaning into slow-roasted root vegetables, and roasted beets are one of the yummiest ways to embrace the earthy, rich flavors of fall and winter. There's something about their deep, earthy sweetness that feels so comforting as the temperatures drop. This Roasted Beets with Lemony Yogurt, Mint, and Pomegranate recipe is the perfect balance of cozy and refreshing—tender, roasted beets paired with a creamy, tangy lemony yogurt base, and brightened up with fresh mint, dill, and juicy pomegranate arils. It’s like a burst of sunshine on a chilly day, bringing a little pop of color and flavor to your plate.
Roasting beets in a wet bath ensures they cook evenly, becoming deliciously tender while retaining their natural sweetness. It’s one of those simple, foolproof methods that really elevates the flavor and texture of the beets. But what I love most about this dish is its versatility. Not only does it make a stunning appetizer or side dish, but it’s also great for meal prepping. You can easily roast the beets and mix the yogurt in advance, and add the fresh herbs and pomegranate just before serving for a dish that’s as vibrant as it is easy to make. Whether you’re preparing it for a weekend bite or adding it to your holiday spread, this roasted beet recipe is sure to impress with its balance of earthy, tangy, and bright flavors. It’s a perfect way to celebrate the best of the season’s produce, with minimal effort and maximum impact.
What makes these roasted beets so yummy?
The combination of apple cider vinegar-roasted beets, creamy yogurt, and the brightness of fresh herbs and pomegranates makes this dish so delicious! Roasting the beets in apple cider vinegar adds a subtle depth, enhancing their natural sweetness while bringing out a hint of tartness that pairs perfectly with the yogurt.
Fresh mint and dill elevate the dish, adding a burst of herby freshness, while the pomegranate arils bring juicy pops of color and an extra touch of sweetness that makes each bite even more satisfying. Not only is this dish packed with flavor, but it also look stunning on the plate with its vibrant colors—the perfect side or light main.
Can’t beet these tips
Listen, I know you can buy cooked beets, but don’t cheat here. You don’t want to miss out on the flavor that this acidic wet brine brings to the beets! The extra hour is totally worth it.
Make sure to peel the beets while they’re still warm so the skin comes off easily!
You could make a big batch of beets to save yourself time later. The beets will keep in an airtight container in the fridge for up to 3 days and in the freezer for up to 3 months.
These would be delicious served alongside roasted lamb, herby chicken, or even over a big bed of arugula tossed with a little olive oil.
Roasted Beets with Lemony Yogurt, Mint, and Pomegranate
2 servings | 1 hour
Ingredients
4-6 medium-sized golden beets, trimmed
½ cup (150g) apple cider vinegar
⅓ cup (75g) neutral-flavored oil
½ cup Greek yogurt
juice of ½ lemon
kosher salt
fresh cracked black pepper
2 tablespoons pomegranate arils
¼ cup chopped pecans
fresh mint leaves, for garnish
fresh dill, for garnish
flake salt, for garnish
Instructions
Preheat the oven to 400°F.
In a shallow pan that’s just big enough to fit the beets, mix together ½ cup apple cider vinegar, ½ cup water, ⅓ cup neutral-flavored oil, and 2 teaspoons kosher salt. Add the whole, trimmed beets to the pan and cover tightly with foil. Roast until tender when poked with a fork, about 45 to 60 minutes, depending on the size of the beets.
Once the beets are tender, remove them from the oven and pour out the roasting oil. Let the beets cool for about 15 minutes.
When the beets are cool enough to handle, wear gloves or use a paper towel to gently rub off the skin (this will help you avoid staining your hands). Cut the beets into rustic chunks and set them aside to continue cooling slightly.
In a small bowl, combine ½ cup Greek yogurt, juice of ½ lemon, ¼ teaspoon kosher salt, and a few cracks of fresh black pepper. Stir until smooth and creamy.
To assemble, start by layering the lemony yogurt on a serving plate. Add the roasted beet chunks on top, then sprinkle with 2 tablespoons of pomegranate arils and 2 tablespoons of chopped spiced pecans. Garnish with fresh mint leaves and dill, and finish with a sprinkle of flake salt.
