Roasted Beets With Yogurt, Pistachios and Coriander

By Aaron Hutcherson

Published March 5, 2019

  • Johnny Miller for The New York Times. Food Stylist: Susan Spungen.
Media 1 of 1
Total Time
30 minutes
Rating
5(492)
Comments
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This sophisticated side is easy enough for a weeknight, but fancy enough for entertaining thanks to a few unexpected additions: Seasoned Greek yogurt forms the basis of an effortless sauce, while toasted coriander seeds and chopped pistachios add texture. Roasting sweet, earthy beets concentrates their flavor, and a splash of balsamic balances out their sweetness. This dish can be prepared in advance and served hot, cold or at room temperature, but its assembly should be done just before serving so the toasted coriander seeds and roasted pistachios retain their crunch.

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Ingredients

Yield:4 servings

  • 8 small beets (about 2 pounds total)

  • 3 tablespoons olive oil

  • 1 teaspoon ground coriander

  • Kosher salt and black pepper

  • 2 teaspoons whole coriander seeds

  • ⅔ cup plain full-fat Greek yogurt

  • 1 tablespoon balsamic vinegar

  • ¼ cup roughly chopped roasted pistachios

Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)

17 grams carbs; 6 milligrams cholesterol; 236 calories; 9 grams monounsaturated fat; 2 grams polyunsaturated fat; 3 grams saturated fat; 17 grams fat; 5 grams fiber; 453 milligrams sodium; 7 grams protein; 11 grams sugar

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Heat the oven to 400 degrees. Peel the beets, halve them, then cut each half into 4 wedges. Toss the beets with 2 tablespoons oil and the ground coriander on a rimmed baking sheet. Season generously with salt and pepper and spread out in an even layer. Roast, tossing once halfway through, until almost fully tender, about 25 minutes.

  2. Step 2

    Meanwhile, toast the coriander seeds in a small skillet over medium, shaking the skillet, until golden and fragrant, 1 to 2 minutes. Set aside.

  3. Step 3

    Season the yogurt with salt and pepper and spread it on a platter. Add the remaining olive oil and the balsamic to the roasted beets and toss to coat; season. Arrange the beets and their juices over the yogurt. Sprinkle with the chopped pistachios and toasted coriander seeds. Serve warm or at room temperature.

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Ratings

5 out of 5
492 user ratings
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Comments

Suzy Armstrong

I have a special pair of rubber gloves that I use for food handeling only. I used an indelible marker and wrote FOOD GLOVES in big letters on the wrist of gloves. I put on these gloves to scrub the beets and also when peeling them. This allows me to peel the beets when they are still slightly hot, and also keeps my hands from getting stained. I scrub beets, cut them in half if very large, and place them on heavy duty foil; add olive oil, salt and pepper, and then wrap tightly to bake.

Karen Gengler

Why would you peel beets? Just roast them, let them cool, and the skins slide right off!

Traci

I think roasting the beets in their skin, wrapped up tight in foil, is the easiest thing! Skin slips right off - then slice as directed, season with the balsamic alone for a few minutes, then add evoo, salt and pepper. This is a beautiful side! I do beets like this all the time - can't wait to make it with the yogurt and topping!

Jenn

Made it as written except roasted beets in my air fryer for 15 min @375 deg. They were medium sized beets, so I cut them into eighths.

Emily

My red beets were white when I peeled them so the dish was not pretty

Diane

I found an easier way to roast beets. I scrubbed them and out them in a heavy roasting pot with a lid. I added a little olive oil and water, covered and roasted at 400 degrees until almost tender. After cooling them enough to handle I slid the skins off, cut into wedges, tossed with olive oil and coriander and roasted the again for about 10-15 minutes. Then proceeded with the recipe.

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