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Roasted Beets with Yogurt

["Recipe and photo courtesy of\u00a0Dan Kluger\u00a0of<\/em>\u00a0<\/em>ABC<\/em> Kitchen<\/a>.","Recipe and photo courtesy of\u00a0Dan Kluger\u00a0of<\/em>\u00a0<\/em>


For the Beets:
  • 1/3 pound Baby Red Beets
  • 1/3 pound Baby Golden Beets
  • 1/3 pound Baby Candy Cane Beets
  • 5 Tbsp Kosher Salt
  • 3 Tbsp Red Wine Vinegar
  • 3 Tbsp. + ¼ cup California Olive Ranch extra virgin olive oil
  • Black Pepper, freshly milled
For the Dish:
  • 2 cups Greek Yogurt, organic
  • Roasted Beets
  • 2 Tbsp. California Olive Ranch extra virgin olive oil
  • ¼ cup Aged Balsamic Vinegar
  • 2 oz.Chervil, picked
  • Sea Salt, coarse
  • Black Pepper, freshly milled


Method for the Beets: Preheat oven to 400˚F degrees.
  1. Place red beets in a bowl and toss with 1 tablespoon coarse salt, 1 tablespoon red wine vinegar, and 1 tablespoon California Olive Ranch extra virgin olive oil. Wrap red beets in parchment paper-lined aluminum foil and set aside; repeat process in a clean bowl, first with golden beets, then with candy cane beets.
  2. Place wrapped beets on a baking sheet and transfer to oven; roast until beets are easily pierced with the tip of a small knife, 1 to 1 ½ hours. Remove from oven and let cool slightly. Remove skins by rubbing each type of beet with a paper towel. Cut beets into halves or quarters and transfer to a large bowl. Drizzle with ¼ cup of California Olive Ranch extra virgin olive oil and the remaining 2 tablespoons salt and black pepper; toss to combine.
Method for the Dish:
  1. Spoon yogurt into the bottom of a large shallow serving bowl; top with an even layer of beets. Drizzle California Olive Ranch extra virgin olive oil and balsamic vinegar; garnish with chervil and season with sea salt and pepper

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