You know when you actually try to follow a recipe for once, and it’s just not. working. out? And then you have to abandon the damn thing and start improvising all over the place until you don’t even know if the result will taste good and things start to burn and you just want it to all be over with? That’s this dish, which originally thought it was tryna be Crushed Beets. (To be fair, I probably should have just roasted them longer….but still). The beets ended up being way too firm to crush, so we ended up just quartering them and putting them on the skillet to crisp the sides up that way. And hey, frustrations aside, it still came out tasty! Especially paired with pan fried salmon. I’ll be making this again, but just nix the crushing and go straight for the knife to keep it simple (see below).
Crispy Beets with Lemon Vinaigrette & Goat Yogurt Drizzle
2 pounds mixed small or medium beets (red and golden), scrubbed
6 tablespoons olive oil, divided, plus more
Kosher salt and freshly ground black pepper
2 tablespoons finely grated lemon zest
2 tablespoons fresh lemon juice
¼ cup (lightly packed) fresh mint leaves, plus more
½ cup goat or Greek yogurt
Flaky sea salt (such as Maldon)
- Preheat oven to 400°. Divide beets between 2 large sheets of foil. Drizzle beets on each sheet with ½ Tbsp. oil; season with kosher salt and pepper and wrap up foil around beets. Roast on a rimmed baking sheet until tender, about 30 minutes. Let cool slightly, then, using a paper towel, rub skins from beets (they should slip off easily). Quarter or chop into big chunks.
- Meanwhile, whisk lemon zest, lemon juice, and 2 Tbsp. oil in a large bowl; set vinaigrette aside.
- Heat 3 Tbsp. oil in a large skillet over medium-high heat. Add beets, season with kosher salt and pepper, and cook until browned, about 4 minutes per side. Transfer to bowl with vinaigrette, add ¼ cup mint, and toss to coat.
- Serve beets with a drizzle of yogurt, topped with more herbs, and seasoned with pepper and sea salt.