Roasted Beets with Minty Lemony Dip (A perfect afternoon treat)

Summer Vacations are just around the corner and my daughter has a to-do list longer than her holidays; she wants to sing,dance,paint, draw, swim,cycle,do yoga,learn a musical instrument,---phew----- you get the drift; Of course I am happy at her enthusiastic display of emotions. And am more than glad that her hols will have some place for the hyper hormones :D All this means she is up by 6 AM and if possible earlier than that and the poor mom who wants to catch a few more pretty winks is poked & prodded to run around with her.Wonder where the zest disappears when it comes to school days ? Guess getting up early & school days don't see eye-to-eye :P


Who likes to cook when hubby and kids are not around ?? certainly not me - I could defenitely do away with dishing out something elaborate when I am alone. Usually an assorted salad or a quick fix oats porridge does it for me and if not overtly hungry carrots & ladies finger graciously mute by rumbling stomach ! 


The other day an inspiration from Alisha's roasted golden beets(who btw,was the blogger of the month-march), gave me an easy & filling lunch. Nothing elaborate about it, but the dazzling look of the dish and simple flavours was a winner.

The dip is plain curd/yogurt adequately splashed with lemon and refreshingly minty. Dipping in to it was a perfect antidote to the sweltering afternoon heat. It is better to make the dip a few hours earlier and refrigerate to allow the blend of flavours.  

Beets grilled/roasted in a blend of olive oil and some dried herbs was a hot accompaniment to the cool lemon-mint-yogurt dip

What's in it :-(Prep Time:15 mins; resting time for the dip:2 hrs,Cooking Time: 90 mins)


For the roasted beets

• Beets - 3 medium
• Olive oil - 1 to 1 1/2 tbsp
• Dried Rosemary, Thyme - as required
• Salt & Pepper Powder - to taste

For the lemon mint cream

• Plain Yogurt/Thick Curd -  200 grams (I used Hatsun's creamy curd)
• Fresh mint - few - finely chopped
• Lemon Juice - 1 tbsp

Here's How :-

Start by preparing your lemon mint dip. Whisk all the contents for the dip in a bowl until well incorporated and creamy. Refrigerate for a few hours and remove it a few minutes from the fridge if needed.


Preheat oven on grill mode at 375 F/190 C. Place cleaned and trimmed beets in foil, drizzle with olive oil and sprinkle herbs as required. Place on a baking sheet and roast/grill covered in foil turning beets half way for about 75-90 minutes depending on beet size.Beets are done when they are pierced with a fork or knife at the top and they give way without any resistance.

Allow beets to cool to the touch after removing from oven, then peel. Slice

each beet into aprox 1/4 inch slices or as desired. Drizzle with a bit of oil (if needed)
then sprinkle on salt and pepper. Enjoy with the lemony minty dip.