Roasted Beets with Cardamom Yogurt

by Lauren


We must apologize at this point. We must. You’re probably wondering where the heck we’ve been. As with most humans, we have busy seasons in life that come and go, and yet this blog carries on. While we occasionally cut back on the quantity of our posts, be assured that it is to preserve our quality of posts. We don’t want to be posting our “hurried” meals with terrible photos. Only the best is reserved for the LYK and you.

Also, we have some very exciting news coming your way in the near future. It pertains to this blog and some much needed and long awaited improvements, so stay tuned!


I spotted this idea while cruising the streets of Oakland with my friend one morning. Something similar was listed on a menu that was hanging in the window of closed restaurant. I snapped a photo and went back to it months later to attempt a creation of my own and this is it.

The dish was gone in no time. I’d call it successful.

Savory yogurt is one of my favorite things as of late. I love it mixed into salad dressings, stirred into soups and curry, swapped for sour cream, dolloped over sautéed greens and quinoa, and finally drizzled over roasted vegetables.

Plain yogurt (regular or Greek) is truly a healthy and versatile ingredient that should be a refrigerator staple for all! Think outside the breakfast box and use it unconventionally.

Psst, Mother’s Day is just around the corner. I bet mom would love this fresh dish!

Roasted Beets with Cardamom Yogurt

Serves 2


1 teaspoon ground cardamom

3/4 cup plain Greek yogurt

2 beets, diced

2 tablespoons olive oil

1/4 teaspoon salt

1/4 teaspoon pepper

Other optional additions: chopped walnuts, minced fresh ginger, mint, cilantro


Preheat oven to 400 degrees. Toss diced beets with olive oil, salt, and pepper. Roast on rimmed baking sheet for 15-20 minutes, until fork tender. Let cool.

Mix cardamom with yogurt and let sit in refrigerator until ready to use. Serve beets with a dollop of yogurt as a side dish or appetizer.


From the Little Yellow Kitchen,


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