Crushed beets with blueberry-lemon vinaigrette by Trade Street Jam Co.
4
Points®
Total time: 20 min • Prep: 12 min • Cook: 8 min • Serves: 4 • Difficulty: Easy
Vaccum-packed beets are a fabulous convenience food! But if you prefer to roast your own beets, preheat the oven to 400°F. Divide 2 lbs of beets between two large pieces of aluminum foil; drizzle each with 1/2 tbsp oil and season with salt and pepper. Fold foil to form tightly sealed packets. Place packets on a baking sheet and roast until beets are tender when pierced with a fork, about 40 to 50 minutes. Cool beets for 10 minutes, then open packets (be careful of escaping steam). Using a paper towel, rub skins off beets (they should slip off easily).
Ingredients
Trade Street Jam Co. Blueberry lemon basil jam
¼ cup(s)
Extra virgin olive oil
3 Tbsp, divided
Lemon zest
2 Tbsp, finely grated
Fresh lemon juice
2 Tbsp
Cooked beets
2 pound(s), small or medium, roasted or vacuum-packed, crushed slightly with the back of a bowl
Kosher salt
2 pinch(es)
Black pepper
2 pinch(es), freshly ground
Fresh mint leaves
¼ cup(s), tightly packed, plus extra for garnish
Dill
2 Tbsp, plus extra for garnish
Plain fat free Greek yogurt
½ cup(s)
Sea salt
2 pinch(es), or other flaky salt
Instructions
1
To make dressing, whisk together jam, 2 tbsp oil, and lemon zest and juice in a large bowl; set aside.
2
Heat remaining 1 tbsp oil in a large skillet over medium-high heat. Add beets and season with salt and pepper; cook until edges are crispy, about 3 to 4 minutes per side. Transfer beets to bowl with vinaigrette; add mint and dill and toss to coat.
3
Serve beets on a plate. Add dollops of yogurt, drizzle with vinaigrette, and top with more mint and dill; sprinkle with sea salt.
4
Serving size: 1/4 of beets and 2 tbsp yogurt
People Also Like
Join the #1 doctor-recommended weight-loss program*
*Based on a 2023 survey by Cerner Enviza of 500 doctors who recommend weight-loss programs to patients.