1 bunch baby beets about 1 1/2 pounds total, scrubbed
1 tablespoon
1/2 cup
1 tablespoon finely chopped
1/8 teaspoon
1 tablespoon
Directions
Preheat oven to 425 degrees. In a 9-by-13-inch baking dish, toss beets with olive oil. Season with salt and pepper. Cover dish tightly with foil and roast until tender when pierced with a knife, 45 to 60 minutes, depending on size. When cool enough to handle, rub beets with a paper towel to remove skins.
Meanwhile, in a small bowl, whisk together yogurt, mint, cumin, and lemon juice; season with salt and pepper. Spoon yogurt sauce over beets and serve.
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