Beets are one of those dividing veggies – typically you love them- or NOT! If you’ve never roasted beets before, here’s your chance to taste the rich roasty toasty warm flavors of the beets, so easy to make!

A yogurt dill sauce accompanies the beets, a typical side for all kinds of veggies in Morocco. The fresh dill not only adds an incredible bright POP of flavor – it also adds nutrition, too! These include powerful monoterpenes like limonene, carvone, and anethofuran, as well as flavonoids like vicenin and kaempferol. All these big nutrition words equal great health benefits! As for vitamins and minerals, it has a significant amount of vitamin A and C, as well as trace amounts of folate, iron, and manganese.

Moroccan Roasted Beets with Yogurt Dill Sauce

  • 4 Medium Beets, Scrubbed but not peeled
  • 1 TB EVOO
  • ! /2 Tsp EACH Sea Salt, Freshly Cracked Black Pepper, Turmeric, Coriander, Cumin
  • Yogurt Dill Sauce
  • Shredded Basil or Chopped Dill for Garnish

Step One Remove the tops from the beets. Make 4 squares of aluminum foil, big enough to completely encase the beet. Place a beet in the center of each square.

Step Two Drizzle the beets with olive oil and just a sprinkling of salt and pepper. Wrap the foil around the beet until it is completely enclosed. Place the beets on a sheet tray and slide in 400F oven for 45 – 55 minutes.

Step Three When the beets are done, slice the beets and serve with the yogurt dill sauce garnish with herbs.

Yogurt Dill Sauce

  • 1 Cup Shredded, Seeded English Cucumber
  • 1 Cup Non Fat Greek Yogurt
  • 2 TB Lemon Juice
  • 1 TB Fresh Dill
  • ¼ Tsp EACH, Sea salt and Freshly Ground Black Pepper

Mix all the ingredients together and serve with the Beets


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