Roasted beets with yogurt sauce

Après les fêtes de fin d’année, je reviens vous proposer une petite recette de saison bien savoureuse, les betteraves rôties sauce yaourt. Mais avant cela je tenais à vous souhaiter une belle années 2025, qu’elle soit remplie d’aventures, de projets, d’amitiés et d’amour. On commence donc cette année avec un légume à la mauvaise réputation de cantine, j’ai nommé la betterave ! Oui les souvenirs qu’on en a, c’est un truc bien trop cuit et sans beaucoup de saveurs ! Du coup on a tendance à la délaisser sur les étals, So today we run to buy raw beets to give it back its letters of nobility.

Oven roast, This is really where she is the tastiest,

tastes are concentrated and its chewy texture is perfect ! With the small yogurt sauce that is fine and which counterbalances its earthy side, In short, this is the kind of dish I could eat every day, As a breakfast for example (Good if you are not salted breakfasts, You don't have to !). So this weekend we put beets in its basket at the market and hop we are concocting this little recipe perfect for the Veganaary, January vegan ! So even if you are not vegan, We still try the experience and we vegetate our diet a little more, It's good for yourself, Animals and the planet !

Roasted beets with yogurt sauce

POUR 4 PEOPLE

500 g raw beet
olive oil
1 teaspoon of sumac (optional)
you sell
500g natural vegetable yogurt type skyr (Here soy Skyr)
1 tablespoon of horseradish cream
Mizuna or arugula type salad shoots
The juice of half a lemon

Preheat the oven to 180°.
Wash and cut the beets into quarters then place them in a baking dish.
Mix together 3 tablespoons of olive oil, salt and sumac then brush the beets with.
Cover the dish and bake 35-40 minutes.
During this time, Mix the yogurt together, The RaiFort, lemon juice and two tablespoons of olive oil, salt.
Disposez le yaourt au fond des assiettes puis ajoutez les betteraves rôties par dessus et terminez en ajoutant les pousses.
Dégustez avec une bonne tranche de pain de campagne.