Serve roasted beets with a delicious yoghurt parsley dip as healthy snack or light appetizer. Who knew beets and yoghurt would go so well together?!
Like many other vegetables, beets don’t get me super excited when simply cooked. No, I prefer to turn them into a salad, eat them raw or roast them: so much more delicious! The sweet beets are matched with a fresh yoghurt parsley dip, which makes an exciting combination.
This is a recipe that almost didn’t make it to the blog. I had a certain imagine in mind, of crispy beet chips, and I found a recipe that looked really good on Pinterest. So I tried it, and it turned out completely different than I expected! I don’t know if I did something wrong, but they looked nothing like veggie chips I’d had before. The recipe said to bake the chips for 20 minutes until crips, but in my experience they were nowhere near as dry and crunchy as your regular chips.
So I was disappointed. But then I started thinking again. And I decided that if they weren’t beet chips, then why not just eat them as roasted beet slices? All of a sudden I had this completely different imagine in my head: slightly sweet roasted beets with a fresh yoghurt dip. Helloooo!
I was actually way more excited by the end result than I was by the idea of beet chips: the dip makes it so much better. Really! You have that sweetness of the beet that goes so well with the yoghurt, and then the parsley takes it to a whole other level. It’s healthy, but delicious too! I would serve this as a snack, or even a light appetizer.
Roasted beets with yoghurt parsley dip
As you might have noticed, I used those super cool striped beets. I got sooo excited! Truth be told, they might not be that special but I’d never cooked with them before… So I was as happy as a kid 😉 You can, of course, use regular beets instead.
Hope you enjoy this recipe as much as I did, doesn’t it look pretty?! And a big thanks to all of you sharing my photo on pinterest – that is so important for my blog to grow. See you soon!
- Beets (any type), 4
- Olive oil
- Yoghurt, 100g
- Fresh parsley, a spoonful
- Salt, pepper
- Preheat the oven to 200 degrees Celsius.
- Carefully cut the beets into thin slices, and place them on a tray lined with baking parchment.
- Sprinkle some olive oil over the top, and some salt.
- Place this into the oven for around 25 minutes.
- Meanwhile, finely chop the fresh parsley.
- Mix with the yoghurt and season with salt and pepper.
- Serve beets with dip, and enjoy!
- Some garlic in the dip might be great as well.