Salt-Roasted Beets with Caraway-Chile Oil and Yogurt Dip

Salt roasting beets results in easy peeling and a silky smooth texture.

By / Photography By | February 18, 2020

Ingredients

  • 2 cups kosher or table salt
  • 2 tablespoons caraway seeds, divided
  • 1 pound beets, scrubbed and trimmed
  • ¼ teaspoon red pepper flakes
  • 3 tablespoons extra-virgin olive oil
  • ½ cup full-fat Greek yogurt
  • Juice and zest of 1 lemon

Instructions

Preheat oven to 425°.

Place salt and 1 tablespoon caraway seeds in a baking dish or cast-iron pan. 

Arrange beets on the bed of caraway salt. Roast until tender, 50 to 60 minutes. If desired, peel skin. Reserve caraway salt for another use.

While beets roast, make the caraway-chile oil and yogurt dip. Steep 1 tablespoon crushed caraway seeds and the red pepper flakes in olive oil in a small pan over medium-low heat until warm and fragrant, about 10 minutes.

In a medium bowl, mix yogurt with lemon juice and zest and a pinch of salt. Drizzle lemon yogurt with caraway-chile oil.

Serve beets over a big swoosh of yogurt and chile oil or serve on the side for dipping.

Ingredients

  • 2 cups kosher or table salt
  • 2 tablespoons caraway seeds, divided
  • 1 pound beets, scrubbed and trimmed
  • ¼ teaspoon red pepper flakes
  • 3 tablespoons extra-virgin olive oil
  • ½ cup full-fat Greek yogurt
  • Juice and zest of 1 lemon
We will never share your email address with anyone else. See our privacy policy.