Beets & Yogurt Sauce (GF, DF)

Depending on your definition of vegan, this dish contains honey......

Hot tip: beets are really freaking good AND root vegetables are really good for women to eat during their luteal phase of their cycle! I've been into cycle syncing as I've been working with my functional med dr and have been trying to incorporate intentional eating into helping with hormones, vitamins, etc. Plus it helps that I already love beets.

I added some grilled chicken, however you can eat this on it's own or as a side dish! This is another favorite from Eden Grinshpan's Book Eating Out Loud



- 3 large beets or 6 small beets (can do combo of red and golden) remove leafy tops, scrub well, if you want to can peel the skin

- 3 tbs red wine vinegar

- 3 tbs honey

- zest of 1 orange

- 1 tsp coriander seeds

- 1 tsp salt


Gremolata Ingredients:

- 1/4 c chopped beet stem (or you can use another dark leafy green)

- 1/4 c chopped fresh parsley

- 1 garlic clove, minced

- zest of 1 orange

- 3 tbs olive oil

- 1 tbs red wine vinegar

- 2 tsp honey 

- 1/2 tsp salt



- 1 container cashew yogurt

- 2 tbs lemon juice

- zest of lemon

- 1 tbs salt


Preheat oven to 350 degrees. 


In a large bowl combine beets, vinegar, honey, zest, coriander seeds, salt, and 1 tbs water. Toss to coat. Arrange beets on lined baking sheet and cover with foil tightly. Roast for about 45 minutes for small beets or 1 hr 20 minutes for large beets (should be able to pierce beet with knife when cooked through.) Remove foil and roast for another 5 minutes to form caramelization. Once beets have cooled chop. 


In a medium bowl mix all Gremolata and stir to combine. Gremolata can be mixed with beets or topped when served.


For the yogurt, mix cashew yogurt with lemon juice, zest and salt.


To plate, spread yogurt first using the back of a spoon, top with beets and gremolata. Serve as a dish or side dish! 


← Older Post Newer Post →