roasted beets with greens and greek yogurt aioli

With a medley of roasted beets, this eye-catching dish can be served as a side dish, starter or sharing appetizer.


    For roasted beets:
  • 1 bunch baby red beets
  • 1 bunch baby yellow beets
  • 1 bunch baby candy cane beets
  • 3 tbsp olive oil, divided
  • ¾ tsp each salt and pepper, divided

  • For aioli:
  • ⅓ cup mayonnaise
  • ¼ cup Greek yogurt
  • 2 tbsp olive oil
  • 4 tsp lemon juice
  • 1 tsp Dijon mustard
  • 1 clove garlic, minced
  • ½ tsp salt

  • For beet greens:
  • 2 tbsp olive oil
  • 4 cups packed chopped beet greens
  • ¼ tsp each salt and pepper

  • For serving:
  • ½ cup crumbled goat cheese
  • 2 tbsp finely chopped fresh chives
  • 1 pkg raincoast crisps® fig and olive


  • For roasted beets:
  • STEP 1: Preheat oven to 400°F. In small bowl, toss together baby red beets with 1 tbsp oil, and ¼ tsp each salt and pepper; wrap in double layer of foil and seal packet. Repeat with yellow and candy cane beets.
  • STEP 2: Transfer foil packets to large baking sheet. Bake for 45 to 60 minutes or until beets are fork-tender. Let cool slightly. Peel and quarter beets; set aside. (For best presentation, keep each variety of beet separate to avoid colors from bleeding into each other.)

  • For aioli:
  • STEP 1: Meanwhile, in small bowl, whisk together mayonnaise, yogurt, olive oil, lemon juice, mustard, garlic and salt. Refrigerate until ready to serve.

  • For beet greens:
  • STEP 1: Meanwhile, heat oil in large skillet set over medium heat; cook beet greens for 3 to 5 minutes or until just wilted. Sprinkle with salt and pepper.

  • For serving:
  • STEP 1: Spread aioli in bottom of serving bowl. Top with beet greens and arrange roasted beets over top.
  • STEP 2: Sprinkle with goat cheese and chives. Serve warm or at room temperature with raincoast crisps® fig and olive.

Spinach, kale or Swiss chard can be substituted for beet greens.

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